We had dinner at a Restaurant the other night…this is what I ordered.  Oh wow, was it good.  They used a skirt steak….which I could not get in our grocery store, so I used Hormone Free Beef Strip Stir Fry.  My dressing was not exactly like theirs, but it came real close…sooo good.
1 finely sliced shallot
1 finely minced clove of garlic
2 - 3  Tblsp. of  Balsamic vinegar
6 Tblps. Olive Oil
1 tsp. Dijon mustard
3 sprigs fresh Thyme (remove from stem)
salt and pepper to taste
1 lb. Hormone free Beef Stir Fry strips
Olive oil
A dab of butter
Handful of Snap Peas
6-8 sliced mushrooms
Finely shredded lettuce, spinach, diced tomatoes, green onions, any salad fixings would be great.
Mix up the vinaigrette and refrigerate.  I made the vinaigrette in the morning,  but as long as it gets a couple of hours to infuse the flavors, it will be yummy.
Heat up a frying pan medium high heat.  Drizzle in some olive oil and the butter, add the beef strips, with salt and pepper.  Saute – quick fry, my strips were quite thin – so only a minute or two.  Then remove from pan, add in the sliced mushrooms, stirring to brown.  Add in some of the vinaigrette and the snap peas, sautéing about 2 more minutes.  Remove from heat, lay the salad on a plate, and drizzle some of the Vinaigrette over top,  then cover with the beef strips, and spoon over the mushroom, and  snap peas, add more Vinaigrette to taste.

Ina Gawne
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