This dish started out as two packs of cheap steak (top round) reduced that evening in the grocery store for quick sale. I snatched them up wondering what I could do with them on short notice, for dinner that evening, that wouldn't require marinating them into submission. First, I briefly went over the meat with a Jaccard to tenderize it, still not sure what I'd do with it. I popped it in the freezer for 30 - 45 minutes to stiffen slightly so that I could easily cut it on the bias, in thin slanted slices. While in the freezer I spotted a packet of stir-fry veggies I usually keep on hand for short-notice no-fuss no-muss meals. An idea was forming, but just barely. I'd never tried using my pressure pan for an Asian dish but the following is what I developed on the fly. It went over so well with my in-laws that my mother-in-law called me later for the recipe.
My Private Note
Units: US | Metric
- 3 lbs top round steaks (or other inexpensive cut of beef)
- 3 -4 tablespoons stir-fry oil, flavored with oriental spices
- 1 (1 lb) package frozen stir fry vegetables, slightly defrosted so that ice crystals melt,drain
- 3 green onions, with tops,sliced
- 1 (8 ounce) package white mushrooms, quartered
- 1/2 cup carrot, sliced
- 1 large onion, cut into eight sections
- 1 tablespoon gingerroot, grated
- 1 (8 ounce) package lo mein noodles
- 1 tablespoon la choy brown sauce
- 1 cup hot water (or use liquid from the pressure pan)
- 2 -3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1In pressure pan, sauté steak to just brown in 2 tablespoons of the oil.
- 2Cook under pressure for approximately 10 minutes (cook according to your pans directions-mine calls for 1 cup of water).
- 3Cook noodles according to package directions and drain.
- 4Mean while, in a hot wok sauté the gingerroot in 1 tablespoon of oil.
- 5Add carrots and cook 2 minutes.
- 6Toss in the cut-up onion and stir-fry until translucent.
- 7Add the slightly defrosted stir-fry veggies, mushrooms, and green onions, reserving some of the tops for garnish.
- 8Stir-fry 4 minutes, or according to your package direction, but do not overcook.
- 9Add to the wok the meat tenderized in the pressure pan and the drained noodles.
- 10Mix the La Choy Brown Sauce Base with hot water or stir it into the liquid from the pressure pan, if desired.
- 11Adjust the amount of liquid depending on how much gravy you want in the mixture.
- 12You can always add more liquid or thicken the sauce as needed.
- 13To thicken, mix cornstarch with the soy sauce until smooth and no lumps remain.
- 14Spoon a little hot mixture into the cornstarch mixture and stir.
- 15Gradually stir the cornstarch mixture into the wok mixture.
- 16Stir until thickened to desired consistency.
- 17If your vegetables release more liquid and the mixture is too thin, add some more cornstarch to a little cold water, and repeat the last step to reach the desired thickness.
- 18Garnish each plate with green onion tops or chives.
- 19I vary the vegetables I use, depending on what I have on hand.
- 20Note: I only use the pressure pan method for less tender cuts of meat-its not necessary with the better cuts.
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Nutritional Facts for Bargain Beef Stir-Fry (Using Pressure Pan and Wok)
Serving Size: 1 (400 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1059.7
- Calories from Fat 557
- Total Fat 61.9 g
- Saturated Fat 17.2 g
- Cholesterol 207.5 mg
- Sodium 941.3 mg
- Total Carbohydrate 43.3 g
- Dietary Fiber 4.1 g
- Sugars 3.7 g
- Protein 81.2 g
The following items or measurements are not included:
stir fry vegetables