Asian Fusion Stir Fry
- 3 Tbsp plus ½ teaspoon Pig's Ass Memphis Style Rub
- 3 Tbsp fresh lime juice
- ¼ cup plus 1½ tsp vegetable oil
- 1¼ pounds boneless beef sirloin steaks or flank steak
- 1 (14- to 16-ounce) package favorite frozen stir-fry vegetable blend
- 3 cups cooked white rice
- In medium bowl, whisk 2 teaspoons Pig's Ass Memphis Style Rub and lime juice; slowly drizzle in 3 tablespoons oil while whisking constantly.
- Pat steaks dry with paper towels. Cut the steaks across the grain into ¼-inch-thick slices. In a large bowl, toss the steaks with remaining 2 tablespoons plus 1½ teaspoons Pig's Ass Memphis Style Rub.
- Heat a wok or large skillet over medium-high heat. Add remaining 1½ tablespoons oil and heat until the oil shimmers (oil should not smoke). Add the steaks and cook 4 minutes, stirring frequently. Use a slotted spoon to transfer the steak to a bowl.
- In the same wok, cook frozen vegetable blend on stovetop as package label directs. During the last 2 minutes of cooking, whisk lime juice mixture and add to wok; return steak to skillet. Cook until heated through. Serve over rice.
1 large lime yields about 2 tablespoons juice. Stick a fork into the cut side of a lime and twist to extract the juice easier.
Stir-frying is an excellent healthy cooking method usually done in a wok, but a large skillet will also work just fine. When stir-frying, only a small amount of oil is necessary. The level of heat used is very important when stir-frying. To retain the most flavor, high to medium-high heat is used to cook the food quickly rather than allowing it to simmer slowly over low/medium heat.
If time allows, fresh vegetables like carrots, snap peas, mushrooms, bell peppers and broccoli are great in a stir-fry. Change up the protein as well with boneless, skinless chicken breasts, tofu or shrimp for an endless variety of stir-fries.
Try serving over brown rice or Asian-style noodles. For a fresh element, sprinkle with thinly sliced green onions just before serving.