Welcome to Direct Your Dining! This cooking series will introduce you to energy efficient recipes full of tips to keep your meals delicious without using every appliance in the kitchen. Preparing recipes with energy efficiency in mind at least once a week will make cooking a little easier, and may even help reduce your monthly electricity bill. Check in every week for a new recipe full of flavor and creativity that will surely impress your friends and family.
One of my favorite ways to prepare steak with vegetables is in a stir fry. The quick cooking process over high heat along with thinly slicing the steak makes for a fast, energy friendly recipe. This week’s recipe is a great idea for dinner for two for Valentine’s Day tomorrow.
If you are trying to stick to those healthy eating resolutions from January, this recipe is a perfect substitution for takeout for two. The dish starts with fragrant garlic, fresh ginger, and green onions in a little butter and peanut oil. These cook fast until golden brown, get removed from the pan, and then thinly sliced prime rib-eye steak that has been marinating in a sweet and spicy homemade sambal chili and sesame marinade and add it to the pan.
Subbing fresh ready-to-eat shelled edamame for rice adds a bright color, delicious flavor that complements everything, and is a healthy low carb alternative to rice. With an addition of a little soy sauce and sesame seeds at the end, this dish plates up beautifully over shredded green and red cabbage. Serve this with a small lime wedge to squeeze over everything and dig in!
Sambal Chili Steak and Edamame Stir Fry
- 1 lb. Prime rib-eye steak
- 1 tbsp. Sesame oil
- 1 tbsp. Light brown sugar
- 1 tbsp. Sambal chili paste
- ¼ tsp. Sea salt
- ¼ tsp. Black pepper
- ¼ tsp. Onion powder
- ¼ tsp. Garlic powder
- ½ Large lime’s juice
- 1 c. Shelled, ready to eat edamame
- 1 tbsp. Finely minced garlic
- 1 tbsp. Finely minced fresh ginger
- ¼ c. Sliced green onions (white and green part)
- 1 tbsp. Butter
- 1 tbsp. Peanut oil (can substitute Canola oil for peanut allergy)
- 1 ½ tbsp. Soy sauce
- 1 tsp. Sesame seeds
- Shredded green and red cabbage
1) Pat steak dry with a paper towel.
2) Thinly slice the steak and discard any large fat pieces.
3) Measure the sesame oil, sugar, chili, salt, pepper, onion powder, and garlic powder for the marinade.
4) Place thinly sliced steak in a bowl and add the sesame oil, sugar, chili paste, salt, pepper, onion powder, garlic powder, and lime juice. Stir to coat everything and let this marinate while preparing the rest of the ingredients.
5) Measure the edamame from container (defrost if bought frozen) and prepare the ginger, garlic, and green onions.
6) Heat a large nonstick skillet over medium high heat and add the butter and peanut oil. Add the ginger, garlic, and green onions and stir until golden brown.
7) When ginger and garlic are turning golden brown, remove this from the skillet and set aside.
8) Add the marinated steak to the hot pan and sear on all sides until almost cooked through.
9) Add the edamame to the pan as well as the ginger/garlic/green onion mixture and stir fry until edges of some edamame are turning golden brown.
10) Pour in the soy sauce, toss to coat, add the sesame seeds, and turn the heat off.
11) Serve over shredded cabbage with a lime wedge.
I like to drizzle the vinaigrette dressing over the lettuce first, then add my toppings and get after the bowl of this delicious meal!
Check back in every week for more Direct Your Dining recipes to help reduce your energy use in the kitchen while getting creative with delicious dishes!
Recipe and Images by Stacie Morgan