We eat a lot of stir fry dishes. They are versatile and a change of spice or sauce can completely change the flavor. They can be quick and easy to make. And they are a great way to use up whatever produce you have in the fridge.
If you’ve never had turnips, give them a try. Once cooked they are mild and it is like you have non starchy potatoes. I’d had them several times in salads, but this was the first time I cooked them. They will definitely be on the menu again!
Steak and Turnip Stir FryCourse: Dinner, LunchCuisine: American
16 ounces of Steak of Choice. Sirloin and Tri-Tip are my go to cuts for stir fry dishes.
- 4 cups Chopped Vegetables
3 medium Turnips
1 small Onion
4 to 6 Cremini Mushrooms
Garlic, Salt and Pepper to taste
2 to 4 tablespoons Olive Oil
- Cut up vegetables into bite size pieces
- Toss vegetables with 1 to 2 tablespoons of vegetable oil and season with garlic, salt and pepper to taste.
- Cut Steak of choice across the grain into bite size pieces.
- Season with garlic, salt and pepper.
- Heat skillet over medium heat. Depending on the type of skillet, I.e. cast iron or stainless versus non-stick, add 1 to 2 tablespoons of oil to pan.
- Add vegetables to pan and sautee until mostly tender but not fully cooked.
- Transfer vegetables to plate and tent with foil to keep warm. Vegetables will continue to cook while on the plate.
- If needed, add another 1 to 2 tablespoons of oil to skillet. Add steak to skillet and brown on all sides.
- Once steak is browned, return vegetables to skillet and continue to cook until steak is desired doneness. For stir fry we typically end up somewhere between medium rare and medium.
- I have a dedicated cutting board for raw meat. If you are using the same board for meat and vegetables, either cut your veggies first or wash and sanitize your cutting board and knife after cutting the meat to prevent cross contamination. Did you know that almost 50% of food poisoning happens at home?
- For this meal I decided to keep it simple and let the flavor of the steak and vegetable shine with no added sauce. If adding a sauce, I suggest adding it when you return the vegetables to the skillet. This will give it time to warm and meld with the meat and veggies, but not steam the steak