So before I get to this recipe, I have to let you know that my computer is currently on the fritz. We have another so you wouldn’t think this would be a big problem but all of my photos are on my laptop along with the recipes. I have finally run into a problem of being too prepared and uploading my pictures too often. Luckily, these pictures were still on my camera so I have a recipe to share with you today. I do have photos of another recipe but I have to do some searching to see if I can find the link as I have it bookmarked on my laptop. Hopefully I will be back up and running by Monday but we still haven’t figured out the issue so we’ll see. If any of you have had any issues with a charger suddenly not working, please let me know. We aren’t sure if it’s the charger, battery or motherboard but it’s totally dead. In the meantime, I will work on whipping up some new recipes and taking photos so that I have some deliciousness to share. Enough with my sad story.
Whenever I think of stir-fry or whip up a quick one, soy sauce or teriyaki automatically pops into my head. So, when I was leafing through my cookbooks for some different recipes to try, this Blackened Beef Stir-Fry jumped off the page at me. Stir-fry with blackening spice and tomato paste? I would have never thought of it but it was quite delicious.
I usually double the sauce for these types of recipes, but I didn’t this time and I wish I would have. We are the type of people who like extra sauce to drizzle over the rice and there wasn’t quite enough for that. I left the recipe as is but if you like things saucy, go ahead and double it.
- 12 oz. boneless beef top sirloin steak or top round steak
- 2 1/4 tsp. blackening seasoning
- 2/3 cup water
- 2 Tbsp. tomato paste
- 2 tsp. cornstarch
- 1/2 tsp. instant beef bouillon granules
- 2 Tbsp. cooking oil
- 2 cups broccoli florets
- 1 cup sliced carrot
- 3 cups cooked rice
- Thinly slice beef against the grain into bite-size pieces (it is easier to cut if it is partially frozen). Sprinkle with 2 teaspoons of the blackening spice and toss to coat.
- In a small bowl, mix water, remaining 1/4 tsp. blackening spice, tomato paste, cornstarch and beef bouillon granules. Set aside.
- Heat a wok over medium high heat and add 1 tablespoon oil. Saute broccoli and carrots for 3-4 minutes until tender crisp. Remove from the wok. Add remaining oil and quickly stir-fry the beef for about 2 minutes. Push the beef to the side and add in the sauce. Cook until thickened then mix in the beef and veggies until fully coated in sauce. Serve over rice.