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Steak with Vegetables

Instead of heading to the nearest Chinese take-out and grabbing another order of greasy and fried foods, here is a twist on a favorite that can be easily prepared at home. It emphasizes the use of fresh and prime ingredients. Great for a quick after work meal or a Friday night dinner at home. Frozen cut vegetables can also be used to reduce the preparation time.

1 rib-eye steak, cut into small strips
1 cup julienne red and green peppers
½ cup julienne yellow onion
½ cup thinly sliced carrots
2 Tbsp olive oil
1 Tbsp low salt soy sauce
1 Tbsp oyster sauce
1 tsp fermented black beans
4 cloves of garlic, sliced
¼ cup water
salt to taste

Begin by adding a couple of pinches of salt and the olive oil to a 10 inch skillet over medium heat. Swirl the skillet to evenly distribute the oil around the bottom. When the oil starts to smoke, add the sliced steak, and stir-fry a few minutes until the strips start to lose their red color, but not cooked through. Add the vegetables and continue to stir-fry a few more minutes, thoroughly mixing all of the ingredients. Add the soy sauce, oyster sauce, fermented black beans, and water; mix thoroughly. Bring the sauce to a boil and cover. Continue cooking over medium-low heat for 5 minutes or until the vegetables reached their desired tenderness. If necessary, add more water to increase the sauce volume.

Serve over rice. Enjoy!

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A Healthier Alternative

Here is a slight twist to the traditional spaghetti and meat sauce meal. Made with ground chicken or turkey, there is a significant reduction in saturated fats. For this recipe, I used:

1/2   lb lean ground chicken (turkey also works)
1       can Italian styled chopped tomatoes
1/2   cup regular tomato sauce
1/2   cup Cabernet Sauvignon, though any robust red wine will also work
2       tbsp olive oil
1/2   lb spaghetti (or your favorite pasta)

First, begin by cooking spaghetti (or your favorite pasta) to barely al dente with plenty of water. As the pasta cooks, prepare the sauce by spreading the olive oil in a 12 inch skillet, and warm over medium heat until barely smoking. Next, add the chicken, and saute for a few minutes, until thoroughly browned. Mix in the can of chopped tomatoes and continue to saute for a few minutes. Add the tomato sauce and red wine. Mix thoroughly and continue heating to reduce the sauce to a desired viscosity. Fold in the cooked spaghetti. If the sauce is too dry, add more red wine. Cover and continue cooking on low heat for 5 minutes or until fully hot and the sauce is boiling.

Serve with a side of steamed vegetables and a sprinkling of grated cheese. Enjoy!

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