Saturday, November 14, 2009

Sustainable Flank Steak Stir Fry on the Big Green Egg

Missouri Legacy Beef Flank Steak was the centerpiece of this stir fry meal tonight.  All sustainably raised beef is the best for sure. 

1 lb. Flank Steak (sliced into slightly larger than bite size pieces)
6-8 Medium Green Onions (chopped)
1 12 oz. can of Baby Corn
1 8 oz. can of Sliced Water Chestnuts
2 Medium Green Peppers (sliced into 2" pieces)
1 Medium Orange Pepper (sliced into 2" pieces)
House of Tsang Wok Oil
6-9 oz. (to taste) House of Tsang Sweet and Sour Stir-Fry Sauce
2 Tbs. Minced Garlic

1. Fire up the BGE and let it come to full flame while you prepare your ingredients.
2. Drizzle Wok Oil into hot Wok
3. Add Minced Garlic and stir
4. Add Meat and stir-constantly until done
5. Remove meat to rest
6. Dump in Veggies and add more Wox oil around the edges of the pan; stirring constantly until green peppers are 'limp crispy'
7. Add Meat and stir in desired amount of Sauce, bring to temperature, remove and serve over white rice.