Stir-Fry Steak Bomb
An easy stir-fry for a weekday dinner. Slice the steak and vegetables ahead of time for easier prep.
5 teaspoons oil (Vegetable, canola or grapeseed), divided
1 1/2 pounds steak, thin sliced (cuts such as a London Broil, top round, or plank steak work great)
6 garlic cloves, sliced thin
1 large sweet onion, sliced into half-moons
4 large bell peppers (assorted mix of green, red, yellow, and orange)
1 cup of fresh sliced mushrooms
¾ cup red wine
1 1/4 cups gluten-free beef broth (Check label for allergens)
2 tablespoons gluten-free soy sauce (Check label for allergens)
Salt and pepper, to taste
3 teaspoon cornstarch, dissolved in ¼ cup cold water
3 cups brown rice, cooked
In a large skillet, heat about 3 teaspoons of the oil over medium-high heat. Add the beef strips and cook until it is browned on all sides. When done transfer the meat (along with the bits, pieces and its juices) to a plate, cover with tin foil and set aside.
Heat remaining 2 teaspoons of oil in same skillet over medium-high heat. Add the garlic, onions and peppers. Cook, while stirring occasionally for about 4-5 minutes. Add the sliced mushrooms, and continue to cook for another 5-6 minutes or until peppers & mushrooms are softened and onions are translucent.
Next, return the beef and juices back into the skillet and add the wine, broth, gluten-free soy sauce and the salt & pepper, to taste. Bring to boil, then reduce heat and simmer for about 7-8 minutes, or until the liquid has been reduced by about half.
Stir in dissolved cornstarch and cook until mixture thickens, about 2 minutes. Serve over rice.