Stir Fry With Skirt Steak

Skirt Steak Stir Fry 012Has anyone ever tried skirt steak?  WOW!  It is so tender that once you have it, you will always use it in recipes.  In the area that we live, it is not so easy to find. Many restaurants make use of it and buy large quantities. So buy the time a regular consumer wants to purchase some, it is usually gone.   I have never seen it in a regular grocery store. I purchase it from a local slaughter house which has a store and such a huge variety of meats.  Even then, I have to call ahead to see if it is available.

I first heard of this cut of beef on a trip to England.  It was in Cornwall in a little coastal village called Padstow.  We sat to rest along the water and next to me was a little elderly lady sitting eating her packed lunch with some of her friends, who were all out on a day trip.  We began to chat and I asked her how to make these Cornish pasties that everyone was eating.  A wonderful dish to eat when your down on the Cornish coast.  She shared with me her recipe which contained skirt steak.  I remember thinking at the time “I wonder if I can get that steak back home?”  She had explained to me that the pastie was an economical dish to make during the war, because skirt steak was so affordable. So when I got back home I set out to find this skirt steak  and have never looked back.  I use it in many recipes that call for steak.  So tender.

Anyway, that was quite a story to tell you about something that has nothing to do with a stir fry but it was nice for me to reminisce.  Good times, good memories.

I hope you do try this cut of meat, you’ll really like it.

Skirt Steak Stir Fry 001Before cutting the meat, trim off some of the white fat and silver skin.  Next cut 2-3 lbs. of the skirt steak in strips AGAINST THE GRAIN.  This is important so the steak does not become tough.  Season with 1 clove of garlic, minced and a couple of tablespoons of soya sauce.  Mix well. Let this marinade for a couple of hours but this is not necessary.  Set aside.

Skirt Steak Stir Fry 002Chop 1/2 cup of broccoli, 1 carrot, 1/2 cup chopped snow peas and 1 onion and 1/2 cup cauliflower.  Set aside.

Skirt Steak Stir Fry 004Into a skillet add a couple of glugs of olive oil and heat.  Add you meat and stir frequently.  When you see that it is half done, (by the colour of the meat)…

Skirt Steak Stir Fry 006Add all of your veggies.  Keep stirring.

Skirt Steak Stir Fry 007Next add 1/4-1/2 cup of soya sauce,  1-2 tablespoons of tamari sauce and 1 cup of chicken broth. Keep stirring.  At this point you can add frozen peas, I just forgot.  When the veggies are al dente, to your pallet,( I like mine a bit softer) they are done.  While all this is going on here, start cooking the noodles.

Skirt Steak Stir Fry 003These are the noodles I used to go along with my stir fry.  Just find a favourite and use those.

Skirt Steak Stir Fry 010While your steak and veggies are cooking, heat a large pot of water and bring to a boil, then cook the noodles according to the package.  When cooked, drain and set aside.  Though keep warm.  Mine are usually done just after my stir fry is done.  This way they do not cool down.

Skirt Steak Stir Fry 008Sprinkle 1/4 cup of cornstarch on everything in the skillet with the meat.  Mix very quickly to blend in.  If you find you do not have enough sauce, add more chicken broth, or water.  If you find it is too runny add more cornstarch.  I like a lot of sauce, so I always add more liquid and cornstarch. Stir for a minute to make sure everything thickens and is hot.  Serve on noodles or rice immediately.

Skirt Steak Stir Fry 015

RECIPE

INGREDIENTS

2-3 Lbs. Of Skirt Steak

1-2 Cloves Minced Garlic

Olive Oil, 2-3 Glugs

1 Chopped Onion

1/2 Cup Chopped Snow Peas

1 Chopped Carrot

1/2 Cup Chopped Broccoli

1/2 Cup Cauliflower

1/2 Cup Frozen Peas

1/4 Cup Soya Sauce

1-2 Tablespoons Tamari Sauce

Sriracha Sauce, To Taste (Opt.)

1/4 Cup Cornstarch

1 Cup Chicken Broth

Udon Noodles, (Mine Comes In Individually Wrapped In One Larger Package, I Use 1 Of The Inside Packages Per Person), Or Even Pasta Or Rice, To Taste

Water For Boiling

Salt And Pepper To Tast

PREPARATION

Remove excess fat and silver skin from the skirt steak.  Slice the steak into thin strips against the grain and marinade with garlic and soya sauce.

Heat a large fry pan with oil and add your onions.  Fry until slightly translucent then add the steak.  Fry until the meat until it no longer has any red colour.  Next add all of your veggies and continue to stir. After a few minutes add the chicken broth . During this time bring a large pot of water to a boil and cook the noodles according to package directions.

When the meat and veggie mixture is done, sprinkle it with 1/4 cup of cornstarch and very quickly stir it into the meat mixture.  Cook until it thickens.  You can easily adjust this with more liquid if too thick or thicken it if it is too thin.

Serve immediately over udon noodles, rice, or even pasta.

Note  : The ingredients in this recipe can easily be adjusted to your own taste.  Add your favourite veggies, make it with less sauce or more.  Even use rice or pasta.  Just whatever you like.

ENJOY!

 

 

 

 

 

 

 

 

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