Allen City Television

Inspector Skillet Recipes

Texas Stir Fry - Watch Video

Ingredients:

• 2 NY Strip Steaks (10 oz steaks)
• 2 cups of sliced multi-colored bell peppers
• 1 cup of button mushrooms - cut into quarters
• 1 small yellow squash – split and cut into chunks
• 1 bunch of scallions – cleaned/sliced on a bias every 2 inches
• 1 thinly sliced jalapeno (seeds and veins removed)
• 2 tsp of sesame oil
• 2 tsp of chili oil
• 1 tbls freshly chopped garlic
• 1 cup of pureed salsa
• 1/2 cup of ponzu sauce (you can substitute soy sauce and lime juice)
• 2 tbls of your favorite southwest seasoning
•  ½ cup  fresh, whole kernel sweet corn
• 1/2 cup cooked/canned black beans, rinsed and drained
• Shredded Colby Jack cheese  
• Flour tortillas
• Lime wedges
• 2 cups of cooked Texas wild rice blend

Instructions

For marinade, in a medium plastic mixing bowl combine salsa, ¼ cup ponzu sauce and 1 tbls of southwest seasoning.  Trim any excess fat off of steaks and discard; add steaks to marinade. Stir to coat. Place in refrigerator for 2 hours.  Remove and let stand at room temperature for 15 minutes. Heat your wok or large skillet to a high temperature (it should be smoking a little). Remove steaks from marinade and wipe with a paper towel to remove excess moisture.  Add sesame oil to hot wok and carefully add steaks to the bottom of the wok.  Cook steaks until nicely browned on both sides and cooked to medium (pink in the middle).  Remove steaks and place on cutting board to rest.  Add chili oil to wok and add peppers, squash, jalapenos, mushrooms, garlic, corn, scallions and southwest seasoning; stir-fry for 2 to 3 minutes or till crisp-tender. Deglaze with 2 tbls tequila (be careful of flame…you can skip this step if you a too nervous and are worried about burning the house down).  Add black beans and wok for 1 more minute to warm through.  Add 2 tbls ponzu sauce.  Remove from wok.   Slice steak on a bias.  Serve Texas stir fry and sliced steak over cooked wild rice blend and serve with tortillas, shredded cheese, fresh limes and salsa.  Buon appetito ya’ll!

Serves 4-6