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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I came up with this the other night when I had a lime in the fridge I had to use before it started looking like a prune and some beef that my husband had gotten out of the freezer that I didn't know what to do with. Ingredients:
1 1/2 lbs sirloin steaks, sliced very thin across the grain |
1/3 cup garlic teriyaki sauce |
1 lime, zest and juice |
1 tablespoon hot catsup (or regular catsup and a couple good dashes tabasco) |
2 -3 tablespoons tequila |
3 -4 fresh mushrooms |
3 tablespoons water |
2 teaspoons cornstarch |
1 bunch green onion, sliced on the bias |
olive oil, for skillet or wok |
Directions:
1. Combine the lime zest and juice, the teriaki sauce, the tequila and the catsup.
2. Marinate beef in this mixture for 30-40 minutes at room temperature.
3. Mix water and cornstarch to make a slurry; set aside.
4. Heat olive oil practically to smoking in large skillet (cast iron is best, but we're not*all* that lucky).
5. Add mushrooms and onions, stir fry until mushrooms and onions slightly soften.
6. Remove from skillet.
7. Add beef and stir-fry for 2-3 minutes until cooked through, then add veggies back in, and add cornstarch mixture.
8. Cook over medium-high heat until bubbly and thickened.
9. Serve with noodles, rice, or just by itself.
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