I was hunting for a new recipe to try for St. Patrick’s Day but I didn’t want the usual corned beef and cabbage meal. I saw this recipe in Better Homes and Gardens (March 2013) and it sounded St. Patrickish, looked delicious, cooked in 30 minutes and I thought I could get it in as a $10 or less meal so I had our fashion contributor Ashley come on over and cook it up with me. It was super easy and did it taste good? Well, after we filmed I went to change for the next video (it takes me less than 5 minutes because I have everything planned ahead of time…I HAVE to preplan because it can take me as long to put an outfit together as it does to cook a meal!) I got back to the kitchen and this had ALL been eaten! In less than five minutes. I do believe Ashley and Trig enjoyed it!
You want to make sure you buy stout for this in order to get that “robust” flavor. I did get my steak on sale when it was “buy 1, get 2 free” at Albertsons (which usually happens every 4 to 6 weeks and I stock up). Honey cuts the bitterness in the beer-taste the sauce and add a little more honey if needed to reach the right balance for you.
STOUT, BEEF, AND CABBAGE STIR-FRY
Start To Finish: 30 minutes
Serves: 4 for approx $8.89
Ingredients:
- 12 oz extra-stout beer
- 2 to 3 tablespoons honey
- 2 tablespoons tomato paste
- 1 tablespoon brown mustard
- 1 teaspoon caraway seeds, crushed
- 8 1-inch wedges cabbage
- 1 cup peeled baby carrots, halved or cut into 1/2-inch chunks
- 2 tablespoons olive oil
- 1 lb beef sirloin steak, cut into 3/4-inch-thick slices
- 1 small onion, halved and thinly sliced
- 1 tablespoon all-purpose flour
- fresh flat-leaf Italian parsley leaves (optional)
- salt and black pepper
Directions:
In a medium bowl whisk together beer, honey, tomato paste, mustard, caraway seeds, and 1/2 teaspoon each salt and cracked black pepper; set aside.
Place cabbage and carrots in a 2-quart baking dish; add 2 tablespoons water. Microwave, covered, on 100 percent power (high) 8 to 10 minutes or until crisp-tender, stirring once. Set aside and keep warm.
Meanwhile, in a very large nonstick skillet heat olive oil over medium-high heat. Add beef. Cook, stirring frequently, 3 to 4 minutes or until just slightly pink in the center. Remove beef from skillet; keep warm.
Add onion to skillet. Cook, stirring occasionally, 4 to 5 minutes or until tender. Pour beer mixture into skillet. In a small bowl, stir together 2 tablespoons water and the flour; stir into onion and beer mixture. Return beef to skillet; cook and stir 3 minutes or until bubbly.
Serve beef mixture with cabbage wedges and carrots. Sprinkle with parsley leaves, if desired.
*Each serving: 365 cal, 12 g fat, 68 mg chol, 532 mg sodium, 30 g carb, 6 g fiber, 29 g pro.