Blackened Beef Stir-Fry

Hey, guys! I'm sorry it's been a while since my last post. Husband just deployed again, so I was wanting to spend time with him during the day, since he had a few days off, instead of sitting at the computer. While he's gone, I'm going to be cooking less frequently, because It's just going to be behbeh and me eating, so we're going to have a lot left over! It works out, though, it will save money, which is always a fantastic thing! :)

That night, I made a blackened beef stir fry. I love my steaks blackened, I love the spicyness and crust you get from a blackened steak, and any time we go out for steaks, I always order mine that way. The only reason I don't usually do it at home is because I almost always make my steaks with either a red wine pan sauce or some sort of topping (My favorites are roasted garlic and blue cheese!), and I don't want a war of flavors in my mouth, competing for supremecy! I was really in the mood for some blackening, so I went for it tonight! High five! Great success! :)


Ya, I don't know what was the deal with the enormous piece of green onion. I never noticed it until just now!

If you want this hot bowl of love on your table, here's what needs to go down;
This recipe takes about 25 minutes to prep and cook, and 2 hours to marinate.

1 1/2 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon dried thyme, crushed
1 pound boneless sirloin
2/3 cup beef stock
2 tablespoons tomato paste
2 teaspoons cornstarch
cooking spray
1 16-ounce package frozen stir-fry vegetables
3 cups cooked brown rice
2 radishes, very thinly sliced
2 green onions, sliced thinly on the bias

Combine the spices in a small bowl, reserve 1/4 teaspoon of the seasoning, and rub half of the remaining on both sides of the meat. Cover and chill 2 hours to overnight to allow the flavors to penetrate into the meat.

Freeze for 5 minutes until slightly firm to make slicing easier. Trim excess fat from meat and slice thinly across the grain into bite-sized strips. Sprinkle both sides of the strips with the other half of the seasoning.

In a small bowl, whisk together the reserved 1/4 teaspoon seasoning, beef stock, tomato paste and cornstarch until smooth. Set aside.

In a large skillet coated with cooking spray, cook vegetables over medium-high heat for 2 minutes, until crisp-tender. Remove from pan and spray the pan with cooking spray. Add beef strips and cook, stirring, for 2 minuteis, until meat is browned but still pink in the middle. Push meat from the center of the pan. Whisk sauce again and pour into the center of the skillet. Cook and stir until thickened and bubbly. Return vegetables and stir to coat with sauce, heat through. Serve over rice and garnish with radishes and green onions.

This recipe serves 4.

Yum, yum, yum!! Try it!!!