Top Sirloin Steak Stir Fry


Top Sirloin Steak Stir Fry

Top Sirloin Steak Stir Fry

Ingredients:

1 tbsp. Olive oil

½ Yellow onion sliced

1 Red pepper sliced in strips

½ Shallot sliced

1 Zucchini slices in strips

3 Garlic cloves diced

Salt free seasoning blend, your favorite.

1 lb. Top sirloin steak sliced thin

5 Scallions sliced

 

Directions:

Heat the olive oil in a large skillet over medium heat.  Add the onion, pepper, and Shallots to the hot pan. Sauté for 2 minutes and add the zucchini.  Season with a salt free seasoning blend.  Cook until tender and remove to a serving bowl.  Place the steak in the hot pan, season with the blend and sauté until cooked medium rare.  Add the garlic and stir for 30 seconds.  Add the vegetables back to combine.  Serve topped with the scallions.

Chicken Stir Fry


Chicken Stir Fry

Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.

Ingredients:

2 tbsp. Coconut oil

½ Yellow onion, chopped

2 Carrots, sliced thin

½ Red pepper, sliced thin

1 Zucchini, sliced thin

1 Yellow squash, sliced thin

10 Green beans, chopped

4 Brown mushrooms, sliced

½ lb. Egg noodles

2 Chicken breast, skinless and boneless, sliced thin

½ Chili, chopped (I like Serrano)

2 Green onions, chopped

The sauce:

5 tbsp. Soy sauce, less sodium

1 tsp. Sesame seed oil

1 tbsp. Deli mustard

¼ tsp. Red Curry paste

1 tsp. Cumin

½ tsp. Ginger

½ tsp. 5 Spice Powder

Combine all ingredients and mix well.

Directions:

Cook the egg noodles in a large pot of salted water.

Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.

Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.

Serves 4