This week when I picked up my CSA distribution, I brought home lettuce, spinach, carrots, Swiss chard, and mixed greens.
I found a recipe for Steak Diane Stir-Fry at About.com under “Busy Cooks”. Having just attended a dinner for volunteers on Monday where Steak Diane was one of the choices (I did not get it), I was intrigued by the recipe. (I also like Google’s new feature when you search for a recipe where you can click on the ingredients you are looking for.) You can check the link above to see the original recipe. Below is my take on it. I made it for 2 people.
- 6 oz steak
- extra virgin olive oil
- 1 onion, thinly sliced
- about 3 mushrooms
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Weber’s horseradish mustard
- 2 tablespoons lemon juice
- 1 cup veggie broth
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh cilantro
- 1 carrot
- 3 stalks of Swiss chard
- fresh garlic
I decided to chop up everything first, so I could move quickly when I started cooking.
First, I trimmed all the fat off of the steak and cut it into slices. I put a little pepper and salt on the pieces and set aside.
(Yes, I like my pepper. Also, I use paper plates.)
Then I chopped up an onion and a clove of fresh garlic. I put this on one plate.
Next, I sliced up mushrooms, carrot, and the stalks of the Swiss Chard and put them in a dish.
Finally, I chopped up the leaves of the Swiss Chard.
I mixed the Worcestershire sauce, mustard, lemon juice, broth, cornstarch, and cilantro together and set aside.
I hit the frying pan three times around with the extra virgin olive oil and turned the flame on high. I put the slices of steak in. I flipped over until each side had a nice “crust.” When the pieces were seared on all sides, I pulled it out of the pan and set aside.
Next, I added the onion and garlic to the pan. I turned the heat on the flame down from 10 to 8. I kept stirring the onions and garlic until they were a golden brown.
Next, I added the mushrooms, carrots, and Swiss Chard stalks. I mixed these into the onion garlic mixture and stirred until the carrots and mushrooms started to look cooked, but not mushy.
(The steak & onions were spitting a bit, so I didn’t take a picture.)
I added the Swiss Chard leaves to the mixture along with the broth mix.
I stirred this around until the leaves started to cook down. Then I added the steak back in.
I let that cook in the pan, stirring constantly (if you don’t the cornstarch starts to stick to the pan) for about 3 minutes.
I had been cooking rice during this time also. I put some rice on each of our plates and covered with the Steak Diane mixture.
We both enjoyed this quite a bit. Just a note – it does have a little kick with the horseradish mustard and Worcestershire sauce, so if you are sensitive to something like that, you may want to use plain (yuck) mustard. (I am from Buffalo – the only type of mustard for me is Webers!)