Steak Stir Fry

For the meat marinade: (do this step ahead of time, it takes time to marinate.)

Whisk the zesty Italian dressing and wild cherry balsamic vinegar together well. Add steak and marinate in the refrigerator overnight. You could marinate it for less time if you want. Even 30 minutes is fine if you are short for time.

For the Basmati Rice:

Bring the water to a boil in a saucepan. Add bouillon. Add a dash of salt. Add basmati rice, cooking at a boil for 5 minutes. Then lower temperature to a simmer and cook for about 15 to 20 minutes. Then remove from heat and fluff with a fork. Optional- you can add some butter to it at this time if you want to but I did not. Set aside until needed.

For the Meat and Veggie Stir Fry:

Spray a saute pan with non-stick spray. Add 2 Tablespoons of olive oil and turn pan on medium heat.

Cut up your onions and shallots. Add onions and shallots when pan is hot, turn down heat a little bit and continue to stir them until they start to caramelize. Should take about 15 to 20 minutes to get them to a nice light golden colour.

Meanwhile clean, core, de-seed and cut up you your peppers.

Once the onions are almost caramelized, add your peppers and continue cooking. Continue cooking for a few minutes until the peppers start to soften.

While that is happening remove the steak from the marinade and cut it up into small strips. Add the steak into the pan and cook until meat is cooked, it should be browned and juices running clear. Should only take a few minutes, probably about 5 to 6 minutes. If you are not comfortable cooking it with the veggies just do it in a separate pan then add it to veggies.

Putting it all together:

Lay your rice on a plate or in bowl. Add your veggie and meat stir fry over top. Enjoy!

Tips and hints:

As you are cooking, feel free to add more olive oil if things start to dry up. I do this during the process. Every stovetop cooks a little different. I have a gas top so you can also try tweaking the temp down or up a bit if you have an electric stove top.