I’ve been making this recipe pretty much every week for years because it’s one of my boyfriend’s favorite dinners. It’s super easy to make once you get used to stir fry cooking on medium or high heat. And there’s so many variations with this. I switch it up all the time, swapping in chicken or pork — even lamb — whatever you’re in the mood for will work. Also any variation of veggies to do! You could have this multiple times of the week and never get sick of it! Plus it heats up nicely for a good leftover meal to bring to work.
When I make it with steak, I make sure to use sirloin to have he most juicy, tender cut for my stir fry. I prefer to get sliced mushrooms to cut some of the prep time on this meal. I like to use baby corn, because to me nothing says stir fry quite like baby corn. I always go for the pre-sliced option for this too to save prep time.
I save even more prep time by using herb ice cubes with garlic, scallions and olive oil. I like to keep bags of herb ice cubes in my freezer for various meals. It’s a great way to use up extra produce from the grocery story, or a neat way to use your herb garden’s gifts.
First, I get the rice cooker going. We like using jasmine rice for stir fry, but change it up based on your preferences. While the rice is cooking, I cut the meat into bite-size cubes and set it in the fridge. Then I drain the corn and wash the mushrooms and get out some sriracha and olive oil.
When the rice is close to done or completely done cooking, it’s time to party. Or stir fry, rather. I put a small amount of olive oil — about a tablespoon — into the bottom of my woke and turn the burner to medium. Once it’s a little heated I throw in the sirloin and set a timer for three minutes.
I keep moving the meat around, flipping it over and slightly browning both sides until the three minutes are up. Then I put the meat in a bowl and set it aside.
I put sriracha, more olive oil and a few of my herb ice cubes in the wok and stir it for about thirty seconds to a minute.
Then I add in the baby corn and mushrooms. I set a timer for four minutes and continue to stir fry the vegetables, constantly tossing the mixture so it’s never sitting.
Once the time is up, I throw the meat back into the mix and cook it for another minutes. Then it’s good to go.
Sriracha Steak Stir Fry
1 pound sirloin steak
1 can baby corn
1 package sliced mushrooms (8 oz)
1 bunch green onions
3 cloves garlic
- Put desired kind and amount of rice with water in a rice cooker and start cooking.
- Slice the steak into bite-size cubes and place in a medium-sized bowl. Put in the refrigerator.
- Drain baby corn and wash mushrooms. Mince or mash garlic and cut up scallions. Set garlic and scallions in a small bowl together and set aside.
- Once rice is nearly done or completely done, place a tablespoon of olive oil in the bottom of a wok and heat on medium. Add steak and set a timer for three minutes.
- Keep tossing the steak so all sides brown evenly, but don’t get completely done. Once the timer is up, remove steak from the wok and place in a medium-sized bowl.
- Add another two tablespoons to the wok, 1 tablespoon sriracha, and the garlic and green onion mixture. Cook the ingredients, stirring constantly, for about thirty seconds to a minute. Add the veggies then set a timer for 4 minutes.
- Stir the veggies constantly until the timer is up, then add the steak back in. Cook for another minute or until is only slightly browner. Remove from heat and serve.