Ashley Blaine's Steak Stir-Fry

Name: Ashley Blaine's Steak Stir-Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 serving(s)
Ingredients: 1 1/2 lbs top sirloin steaks, 1-inch thick, fat trimmed and cut into 1-inch pieces; 1 large green bell pepper, de-seeded and chopped into chunks; 1 large red bell pepper, de-seeded and chopped into chunks (or yellow); 1 large onion (chopped into big pieces) (optional); 1 teaspoon kosher salt; 1/2 teaspoon black pepper, freshly milled; 3 tablespoons peanut oil; 1 tablespoon Worcestershire sauce; 1/2 teaspoon Tabasco sauce; 1 lb dry penne pasta; 1 tablespoon table salt; 1/2 teaspoon olive oil; 3 quarts water

Submitted by Bone Man

"When my daughter was 6 years old (21 now!) this was her favorite dish, bar none. She still grins and asks for it once in awhile, even though she has generally forsaken meat in other dishes. I developed the recipe as a VERY simple stir-fry with no sauce of any kind -- essentially just a steak, pepper, and pasta recipe with macro-flavor that'll stick to your ribs. Some people will say, "I would like this dish better with some kind of sauce." -- well, all I can say is that this particular recipe is not ABOUT sauce. But if you like STEAK, you'll love this dish. Easy to prepare. Also, this recipe "loves to go camping" with you. Enjoy!"

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Ready In:: 40mins
Ingredients:: 13
Serves:: 3

ingredients

1 ¹⁄₂ lbs top sirloin steaks, 1-inch thick, fat trimmed and cut into 1-inch pieces
1 large green bell pepper, de-seeded and chopped into chunks
1 large red bell pepper, de-seeded and chopped into chunks (or yellow)
1 large onion (chopped into big pieces) (optional)
1 teaspoon kosher salt
¹⁄₂ teaspoon black pepper, freshly milled
3 tablespoons peanut oil
1 tablespoon Worcestershire sauce
¹⁄₂ teaspoon Tabasco sauce
1 lb dry penne pasta
1 tablespoon table salt
¹⁄₂ teaspoon olive oil
3 quarts water

directions

Boil the water in a large cooking pot. Add in the table salt and olive oil before it comes to a boil and stir.
When the water boils, slowly add the pasta and cook uncovered over medium heat until it is tender but not mushy. Drain and rinse in cold water.
Return the rinsed, drained pasta to the cooking pot, cover and set aside.
In a large skillet or wok (I prefer the latter), heat the peanut oil over high heat. Once it is very hot (about 375-degrees F.), toss in the steak pieces, the pepper chunks, and the onion (if using), seasoning them with the kosher salt, black pepper, worcestershire sauce, and Tabasco. Do not stir for the first 3 or 4 minutes, then toss the mix, allowing the steak to brown on all sides. The pepper chunks (and onions) will get tender and brown slightly too. This should take about 12 minutes total.
Remove the steak/veggie blend to a serving bowl which is lined with paper towels to catch any excess oil.
Once the steak, peppers, and onions are done, reheat the pasta (I usually do this with each plated portion in the microwave, covering each plate with a wet paper towel). Then top each plate of heated pasta with some of the steak and peppers.
NOTE: This will produce medium well-done steak pieces. If you want your steak to be more rare, simply cut the steak into bigger chunks or have your butcher cut the steak even thicker. Enjoy!

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RECIPE SUBMITTED BY

Bone Man

I am a retired State Park Resort Manager/Ranger. Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! http://www.dnr.state.oh.us/parks/parks/shawnee.htm

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