Balsamic Skirt Steak and Veggie Stir Fry



Even I, apparently, can get tired of Asian flavors. I have a couple of skirt steaks – things that must be marinaded – and yesterday I made my bulgogi recipe with one, but today I didn’t want more Asian food, so I went in the pantry to see what I could find. I had a small bottle of Kraft Balsamic salad dressing (the kind with the oil in it) so I thought “ah-ha!”. Then it was to the fridge to see what would go well with that.

It turned out very good – I’m eating it even as I write this post – and I will make it again. Lots of onions and garlic – as always – is the key for me.

  • 1 lb skirt steak – sliced very, very thinly
  • 1 zucchini – julienned
  • 1 sweet onion – sliced thin
  • 2 Tblsp minced garlic
  • 1 small bottle Kraft balsamic salad dressing

Mix the above ingredients together in an air-tight container or bag and marinade for a few hours in the fridge.

Before you fry the meat, chop up:

  • 1 small head broccoli
  • 1/2 cup parsley (or cilantro)
  • 1 large tomato
  • salt & pepper to taste

Stir fry these veggies very quickly in a little olive oil until greens are wilted slightly. Set aside.

To cook the meat… Put about 1/2 of the marinaded mixture in a large fry pan that has been heated to high. Fry just long enough to cook meat through. Not too long or it will get tough. Set aside and cook the second half.

Put meat on a plate, top with the tomato mixture and sprinkle with Parmesan cheese and fresh-ground pepper and ENJOY!

This would go really well over white rice or some kind of noodles if you are so inclined.






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