Skirt Steak Stir-Fry

Once again, today I faced my fridge in a state of "the-day-before- grocery shopping", and I turned to never-failing Asian Stir Fry, this time with the last piece of meat I could find in the fridge - Skirt steak. Could there be anything more satisfying than a quick, tasty meal out of almost empty fridge? I doubt.
So this is how I do my "Chinese for dinner":

Stir Fry with Skirt Steak ( 4-6 portions)

1lb skirt steak, sliced thinly ( slightly frozen condition helps with the slicing)
2-3 garlic cloves
2 inch piece of fresh ginger
1 small onion ( I like Vidalia, but any will do)
2 sweet red peppers
2 dark green zucchinis 
Soy sauce
Cooking Oil
Salt, pepper

Now, in terms of veggies, the list above is what I found today in my fridge, but you can add mushrooms, snow peas, any color zucchinis, carrots, any bell peppers, broccoli, or whatever you like. Don't skip the onions though, they add a crunch and juiciness.

First, cook pasta of your choice, save 1 cup of liquid.
 - Slice the meat.
- Add finely diced garlic and ginger , I use a microplane to get the job done quickly.
- Add a couple of splashes ( 2-3 tbsp) of soy sauce
- Add 1-2 tbsp of cooking oil
- Mix well and let it marinate for 10 min
- Meanwhile, cut up all your veggies, not too small - you still want a good crunch after cooking. 1" cubes are ok
- Heat your wok with 1 tbsp of oil, then add 1/3 of meat mixture, you should get a good sizzle! Very little salt, a lot of pepper! ;)
- Cook for 1-2 min stirring constantly. Set aside. Cook 2 other batches adding 1 tbsp of oil in between
- Drop all your veggies at once ( don't forget to add a couple Tbsp of oil for them too), Add a couple of splashes ( 2-3 tbsp) of soy sauce, stir, stir, stir.. for 3-4 min 
- Add cooked meat to the wok & mix well. TURN YOUR BURNER TO REALLY LOW at this point.
- In a small bowl, mix together 1 cup of pasta liquid+2 Tbsp of say sauce+1Tbsp of cornstarch
- Add to the stir fry, increase the heat to Med, and wait 1-2 min until the liquid in the wok is slightly thicker 
( I don't like really thick sauces, I add just enough cornstarch to make the sauce slightly coat the noodle/pasta, but you adjust per your liking)
- Mix with cooked pasta and serve!

 Enter for giveaway - Calendar 2011 designed by me: 


  1. Wow that looks delicious! I found your blog on the etsy success page! I would love it if you would check out my blog as well!
    Thanks <3

  2. Thank you Jenna! Love your sense of humor in your posts!:)

  3. Made this tonight! It was fantastic!!! I used broccoli, green beans, and mini sweet peppers!

  4. Thanks Melissa for giving this dish a chance! So glad you liked it :)