We hit the local farmer's market this past weekend and stocked up on some grass fed fillets. I added some Udon noodles and a medley of veggies to create this Teriyaki Steak Stir-Fry recipe. Last week, I posted about cast effective ways to buy meat, and included a meat cost calculator per pound. Although this went slightly over the average cost I could find at the grocery store, it's nice knowing it's organic and we're supporting a local business. I also don't mind splurging a little on fillet, as it's the most tender type of steak. You don't have to marinade it or worry about slicing against the grain, as you do with other types of steaks. As long as it's fully thawed before you cook it, fillet will turn out tender every time.
I hope you are enjoying the spring weather and are able to get out in the fresh air this upcoming Memorial Day weekend. We're celebrating my husband's and son's birthday, so it's an exciting weekend for our family. It was so nice to see the sunshine this past weekend and we're hopeful for similar weather.
Here's my recipe for this Teriyaki Steak Stir-Fry:
Ingredients: 2 pounds fillet; one 9 ounce package dried Udon noodles; 1 red bell pepper; one white onion; 1 cup broccoli; 1/3 cup Teriyaki sauce; 1/4 cup soy sauce; 1 tsp. light brown sugar; 1/2 tsp. garlic powder; 1 tsp. turmeric; 3 tsp. sesame oil; 1 tablespoon olive oil
Directions: Slice fillets 1/4 inch thick. Cut each fillet into 1 inch X 2 inch strips. Rinse the veggies. Chop the broccoli. Thinly slice the onion and pepper, removing the seeds from the pepper. In a medium size mixing bowl, combine the Teriyaki sauce, soy sauce, brown sugar, garlic powder, turmeric, and sesame oil. In a medium skillet over medium high heat, heat the olive oil. Add the veggies and cook until tender. Place veggies in a heat safe bowl. Cover with foil and set aside. In a large skillet over medium high heat, cook the fillet until tender and no longer pink. Bring a large stockpot filled with water to a boil. Add the noodles. Cook for approximately 12 minutes, or until al dente. Drain the noodles. Drain the grease from the fillet. Add the noodles and vegetables to the pan with the cooked fillet. Pour the sauce over the contents in the pan. Serves approximately 6-8.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!