Looking for an enjoyable, yet super quick meal? Even for hearty appetites, this is totally satisfying. And the big surprise? It’s inexpensive! Yep. I used something called Sizzler Steaks. They were designed probably for Philadelphia Cheese Steaks, but you know me. Gotta mess around with everything. So, here’s what I did:
INGREDIENTS: Yields 5-6 Servings
1 ½ – 1 ¾ LBS Steak Sizzlers (or very thinly cut Steak)
Fresh Mushrooms (As many as you want)
1 Large Onion, Sliced from top to bottom into strips
Butter and Olive Oil for Frying
½ can Beef Broth
2 TBSP Corn Starch
Optional Steak Marinade: 1/3 cup Low Sodium Soy Sauce, 3 – 5 cloves Garlic, chopped, 1/3 cup Olive Oil, 1” piece of Ginger Root (peeled and chopped), 1 ½ – 2 TBSP Honey, Black Pepper, ¼ cup Onion, chopped
I marinated the Steak for a few hours, but not necessary. I love my Asian flavors, so I did it. If you don’t want Asian flavors, you could marinate in a bit of Olive Oil, a couple TBSP Cider Vinegar, Garlic, Onion, Salt and Pepper.
Preheat a 10” – 12” cast iron skillet. Add a pat of Butter and a TBSP or so of Olive Oil. Cook the Mushrooms and Onions until done to your liking. Remove to a bowl.
Add a little more Butter and Oil, and drain the Steak, reserving the Marinade if you used it. Fry two Steaks at a time over medium/high heat. It only takes a minute or so on each side. Then remove and just stack them up on your cutting board or a plate. Continue until all the Steaks are cooked.
Leave the drippings in the pan, add ½ can Beef Broth, reserved Marinade, 2 TBSP Corn Starch. Cook until thickened the way you like it. Add Steak and Vegetables just long enough to heat through.
Serve over Egg Noodles, Linguine, plain Rice, Fried Rice, or Mashed Potatoes.
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