How to Cook Beef Skirt Stir Fry

Skirt steak is an inexpensive cut of beef perfect for a variety of dishes. The meat may be a little tough, so it is advisable to always marinade before use. Here's an easy and delicious recipe for stir fry using beef skirt.

Difficulty: Easy

Instructions

Things You'll Need:

• 1.5 pounds beef skirt steak
• Medium or large skillet
• 1 large onion
• 1/2 lb. broccoli
• 1 can (15 oz) bamboo shoots
• 1 can (8 oz) water chestnuts
• 2-3 carrots (med. Or large sized)
• 1.5 cups chopped celery
• 1 Red or yellow bell pepper
• Asian sauce (soy, teriyaki, oyster, etc.)
• White rice

1. Slice the skirt steak lengthwise, then widthwise until you have bite-sized pieces. For the purposes of stir fry, it is best to marinate the steak in a sauce similar to the one being used in the dish, so soy sauce is usually the safest choice for marinating, along with a bit of lime or orange juice. Add a couple of tbsp. of crushed/minced garlic to the marinade for an extra bold flavor. Marinate for between 20 and 30 minutes, then drain the steak pieces.

2. It is best to have all of your vegetables chopped and ready to go from the beginning with this dish. Use the time spent waiting for the meat to marinate cutting up your veggies and opening all cans used. Keep in mind that all vegetables should be bite-sized, but not so small that they just disappear into the mixture. Drain the water from any cans you open, and toss the veggies together in a large bowl, including canned veggies, so that they are evenly mixed. Once the veggies are cut and mixed, and the meat is done marinating, you are ready to start cooking.

3. It is advisable to start cooking the rice now, so that it finishes close to the same time as the stir fry, and both can cool together before serving.
   Add the skirt steak pieces to a pan over medium heat (if too hot, lower to med-low, to allow for slower cooking and less scorching); add a tbsp or two of olive oil to the pan while heating, so that the meat pieces don’t stick.
   Add garlic to the pan while the oil is heating up; you may want to bring the garlic used in the marinade over to the pan with the skirt steak, but freshly cut garlic will work as well.
   Heat skirt steak pieces until they begin to brown around the edges, then add hard vegetables and cook for about 10 more minutes, or until veggies are getting tender.

4. Once the veggies are a bit tender, add the soft veggies and the chosen sauce to the pan and cook for around ten minutes, stirring occasionally while making sure that all meat and vegetables get thoroughly covered in sauce. Adding ingredients in this step by step method keeps the soft veggies, such as bamboo shoots and water chestnuts, from getting overcooked, and helps them keep their natural crunchiness. Once it has been thoroughly mixed and heated to a uniform temperature, it is ready. Allow the stir fry to sit for a few minutes before serving.

5. Stir fry is typically served over a bed of white rice, but the rice can easily be substituted for any kind of Asian noodle. Follow the instructions included with whatever you decide to use as the base for this dish, and allow time for the rice/noodles to cook thoroughly while the stir fry is cooking to ensure that both are ready to serve at the same time. To add extra flavor to noodles, throw the cooked noodles into the pan with the soft veggies and sauce during step 4 and fry all ingredients together. Let the stir fry and noodles or rice cool a bit before serving, which will allow the sauce to set, and the flavor to soak into the meat and veggies.

[udeitude]

on 8/21/2009 Ooh, excellent! I've always been nervous about using skirt steak, since I've never really cooked with it. Must try this.