Wednesday, June 23, 2010

Cast Iron Cooking: Beef & Veggie Stirfry

beef stirfry2

There is no real recipe here.
It's just a good idea.

I am in love with my cheap 12" Lodge cast iron skillet.
I finally got it seasoned just right. It is great for searing steaks, making corn bread and clafoutis!

Lodge Logic 12-Inch Pre-Seasoned Skillet

Last night, I made a delicious beef stir fry in the skillet.

I marinated some hanger steak (diaphragm) in soy sauce, honey, garlic and lime.
(you can freeze the marinade with the sliced steak in zip-loc bags so you have it for stir fry anytime!).

Cut up some veggies: I used zucchini, cauliflower, broccoli, sliced scallions, carrots, red & green pepper and a leek! (I had one lonely leek). You can use anything you like.

Add some canola oil to your cast iron skillet and cook your vegetables on high, stirring them around until they get nice and caramelized, about 15 minutes.

Add the sliced steak to the pan with the vegetables pushed to one side and cook for 5 minutes.

Sprinkle with sesame seeds and you are done!
Easy and SO GOOD!


The Japanese Redneck said...

Very nice. I make something similar all the time. Luv the color in yours.

Ciao Chow Linda said...

I love my 40-year old-plus large and small cast iron pans. I inherited my husband's small one when we got married - and to think I almost threw it out! Your stir-fry looks delicious too Stacey.

elra said...

I love cast iron pan/pot, it's naturally nonstick and food always taste better, I think.
Yummy stir fry beef Stacey.

Rice Palette said...

Looks really good! That looks amazing! All those delicious veggies bring out the colors in the dish :)

Lisa in DE said...

Stacey - those syrupy, marinated veggies look wonderful and I can just taste all the flavors. However, I think you meant to say 'diagram'. A 'diaphragm' was what my mother used for birth control. If you used a diaphragm to marinate your skirt steak you'd only have enough for a cat. haha. Funny Lisa

Proud Italian Cook said...

Who needs a wok! I have 2 woks I never use, but I love my little cast iron pan. I like your marinade with the soy, honey, garlic and lime, it looks as good as it sounds!

KBaker said...

i need tips on cleaning cast iron: ours rusted from soaking it to get the burned-on crud out of it. help!

CB said...

amen to the elegant simplicity of the Lodge cast iron skillet.

if they get rusty from abuse or neglect, just re-season.

A Feast for the Eyes said...

Amen to well seasoned cast iron skillets. I finally got both of mine just right. Craig knows that I will hit him with it, if he ever uses soap on it again. I wanted to cry.
Stir fries are the best. Freeze it in the marinade? Why didn't I think of that? Cuz I'm not Stacey, that's why!

Anonymous said...

Hi Stacey!
what would you say your marinade measurements are?