Archive for April 13th, 2009
This was our supper tonight and it was just full of flavor and the beef extremely tender. It had an extra kick with the addition of the crushed red pepper. If you would like it hotter – add 2 tsp. of crushed red pepper to the marinade - your choice.
Recipe adapted from Swedish food blog Kryddburken
- 2 lb. Sirloin steak cut in thin strips
- 2 C water
- 1 zucchini cut in thins strips
- 2 carrots cut in thin strips
- 3 spring onions, sliced
- 1 can water chestnuts
- cooked rice (Jasmine)
- 3/8 C soy sauce
- 1 C water
- 1 T Teriyaki sauce
- 1 T vegetable oil
- 1 T Balsamic vinegar
- 2 T light brown sugar
- 1/2 tsp minced garlic (Spice World)
- 1 tsp crushed red pepper
- 1 T lime juice
- juice of 1/2 orange
Place thin strips of sirloin in bowl with marinade and mix, cover and place in refrigerator overnight.
Cook meat and marinade in dutch oven on medium heat and reduce liquid to almost evaporated then add the water, onions, carrots and zucchini. Simmer for 20-25 minutes uncovered. Add sliced water chestnuts last few minutes. Serve with rice.
To make a nice presentation with the rice, fill a 1 cup custard cup or measuring cup with the cooked rice pressing it in gently and then flip it over onto plate.
Reduce the marinade to almost evaporated
Add the vegetables and simmer for 20-25 minutes