There’s a New Sheriff in Town
By Julie Cader
And its name is Harris Ranch Beef! I love dining at a wonderful California steakhouse, Cattlemen’s, featuring aged, hand-cut beef and a western-themed atmosphere. I always order “The Sheriff”, a two-pound mouthwatering sirloin steak. Now, I don’t eat the entire colossal steak in one setting, since I plan to use the leftovers in a stir-fry recipe. Combining the steak with leftover California brown rice, makes a yummy and easy weekday meal. The trick is to slice the rare steak thin and let the marinade soak into the beef.
Ingredients for Marinade – Mix Well Before Adding Beef
- 2 teaspoons cornstarch
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce
- 2 garlic cloves, finely chopped
- thinly sliced leftover sirloin steak
Ingredients for Stir Fry
- 2 tablespoons sesame oil
- 1 onion, sliced
- 2 garlic cloves, finely chopped
- 2 teaspoons ginger, finely chopped
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 16 oz. bag of frozen shelled edamame
- 1 teaspoon cracked black pepper
- 2 cups cooked California brown rice
- ¼ cup water
Directions
In a small bowl, combine the beef with the marinade and mix well. Set aside for 30 minutes.
Heat oil in frypan and add onion, garlic and ginger and cook until soft. Stir in beef marinade mixture, vegetables, California brown rice and water. Cook until the vegetables are tender. Pretty easy and very yummy!
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
