Ashley Blaine's Steak Stir-Fry
- 1 12 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
- 12 teaspoon black pepper, freshly milled
- 3 tablespoons peanut oil
- 1 tablespoon Worcestershire sauce
- 12 teaspoon Tabasco sauce
- 1 lb dry penne pasta
- 1 tablespoon table salt
- 12 teaspoon olive oil
- 3 quarts water
- 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.