Asian Beef Stir Fry

I love any type of Asian inspired meal! This makes for a great weeknight meal. Most of the work is done in the prep the night before.

Ingredients:

1 lb of flank steak
1 orange pepper
1 yellow pepper
1 red pepper
1 vidalia onion
1 bunch of green onions
2 cups of instant white rice
1 tablespoon of sesame oil
1 tablespoon of stir fry seasoning or sauce
3 tablespoons of your preferred Asian inspired salad dressing or marinade ( I used archer farms lemon ginger sesame salad dressing)

Directions:

24+ hours prior to cooking:

Chop up your peppers and onion to desired size. Place them in an air tight tupperware or large ziplock bag. Add the sesame oil and stir fry seasoning. Mix well. Set aside in the refrigerator for marinating for 24+ hours. Next, thinly slice the steak to your desired thickness. Place in an air tight tupperware or ziplock bag. Add the 3 tablespoons of Asian marinade and mix well. Set aside in the refrigerator for 24+ hours.

Next day:

Most of the work was done yesterday, so now lets cook up this delicious meal and enjoy! Set the oven to 400 degrees. Place the vegetable mixture in a casserole dish and place in the oven for 30-45 minutes or until the vegetables are cooked through. Next, fire up the grill. Allow it to warm up for about 5-10 minutes. While the grill is heating up, slice up the green onions for topping and set aside. Now that your grill is warmed up, place the steak on the grill and allow it to sear on one side. Flip when the steak is about 80% cooked. Now everyone has different ways they like their steak cooked, from rare to well done (in my opinion, why even eat steak if you're going to have it well done - but that's a different story!) Anyways, cook it the way you like it based on the thickness of your steak. When it is finished cooking, set aside. Your vegetables should be just about done by now. Cook the minute rice according to the instructions. I use the minute rice cups (I'm lazy but whatever). Plate up the rice. Top it with the vegetables, steak and top with the green onion. Yummy!