Ree Drummond Other Cuts of Beef

A scrumptious, quick stir-fry.


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I could eat beefiness stir fry every day of the week. I had a major hankering for it last nighttime, and decided to throw together a variation of my Beefiness with Snow Peas, which volition knock your e'er-loving socks off if you ever go around to making information technology. For this incarnation, I decided to use red bell peppers and otherwise spice things up a bit; apply whatsoever peppers you accept on hand, at whatever spiciness level you lot tin handle. And add hot chili paste or chili oil for an extra layer of heat. Ouch and wow and yum.

Besides, rather than serve it over rice this time, I used rice noodles. Rocked my globe, correct hither on the Oklahoma cattle ranch where I live.

I wiped a tear from the corner of my heart.

Not sure how much of that was attributable to the spiciness of the dish.

Either way, it was succulent. Hither'due south how I made it:

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Offset with some soy sauce. Depression sodium is good; keeps the dish from getting too salty.

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Mix in sherry, brown sugar, cornstarch, minced garlic, and fresh ginger (non shown because I didn't have any, but yous'll definitely want to include information technology considering it'south a miracle) and…and this weird stuff. It's ruddy chili paste. Y'all could also just utilize a few dashes of red chili oil.

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Stir it all together.

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Add the very thinly sliced flank steak to the mixture.

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Toss information technology around.

I will at present take this opportunity to state for the record that very thinly sliced flank steak is my absolute elevation choice when it comes to stir fry. It'south the best. It'southward incredibly flavorful, yes, but information technology also remains tender after cooking.

Just make sure you lot start with a very sharp pocketknife so yous can get the meat slices actually sparse.

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Next, slice up an onion. Not too thin; you want the slices to remain a little firm and crisp.

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Grab a couple of bong peppers. Lop off the tops, pull out the innards, the cut the peppers into rings. Yous can use all ruby-red, reddish and green, or a combo of carmine, green, and xanthous. Also, if you're feeling spicy, mince upwards some fresh jalapenos or chili peppers. Heat is good!

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(You lot'll also need some rice noodles. Eddy some h2o and have information technology set up toward the end.)

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Begin by heating canola oil over medium-high to loftier heat.

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Throw in the sliced onions and melt them for just a infinitesimal. You lot'll want to get 'em as brown as possible in as short an amount of time equally possible. Remove them to a separate plate.

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Return the skillet to the burner and allow information technology to get prissy and hot.

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Throw in the red bell pepper, and melt it the same style: rapidly, over loftier estrus.

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Remove the peppers to a plate.

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Render the skillet to the stovetop, add a little more oil to the pan, then add about a third of the marinated meat mixture, also known as MMM or M-cubed. Spread the pieces out, then don't impact them for thirty seconds or and so.

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Plow them over to the other side and melt them for twenty to thirty more seconds…

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Then remove them to a plate.

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Repeat with the residuum of the meat.

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Turn the heat to low, then add all the meat back into the skillet.

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Then dump in the onions and peppers…

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And stir to combine.

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Pour in the rest of the liquid from the bowl…

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So stir and allow to simmer for a few minutes.

UPDATE/NOTE: Considering the beef does not marinate in the liquid for more than than a few minutes (and considering it does simmer for a few minutes) I'm not concerned about using the same liquid in this dish. If you are concerned, even so, you can definitely whip upward a separate batch of liquid for use in the dish.

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Cook the rice noodles according to package directions: I boiled some water, then turned off the oestrus and threw the noodles into the hot water and immune them to sit down for eight minutes.

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I started by adding only nearly one-half the noodles I cooked; I wanted to see how much the meat and sauce would have.

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Stir it around and see how the sauce looks, and so add more noodles if you lot think it's necessary.

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Throw on some cilantro leaves at the stop.

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And…yum. Flavorful, spicy, magical. Sprinkle on some scarlet pepper flakes at the end to peak off the spicy gene. Swallow with chopsticks if you have 'em.

And nearly importantly: have seconds.

Enjoy!

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Source: https://www.thepioneerwoman.com/food-cooking/recipes/a9984/beef-with-peppers/

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