Well, hello again.
It has been awhile since I’ve put a blog post up, and this is actually my very first post under the new website name.
For those new friends out there, my name is JC and just recently I opened up a baking business. I decided that I wanted to name the business Birdcage Bakeshop; this happened to be my blog name. I did NOT want to give up blogging, so I moved all my content from my business website over to this here blog. Lots of work. It still isn’t done, but I’ll be making the changes slowly over the course of the next few weeks.
These days, I am so tired that dinner is usually some kind of *gasp* bagged salad mix and a quick protein. And by “quick protein”, I actually mean that I’m usually just opening up a can of black beans and throwing them on my iceberg.
Well. We can’t be fancy nancy everyday now, can we?
Speaking of fancy….
I have the privilege of living near both downtown McKinney, Texas, and Chestnut Square. Chestnut square is just off our cute little downtown; it is a collection of old homes from way back in the day. Every Saturday, they host a farmer’s market.
Last weekend, I stopped by the farmer’s market and picked up some GORGEOUS baby bella mushrooms from Kitchen Pride Mushrooms. I’d been following Kitchen Pride on Instagram and after seeing their posts, had been nursing a craving for some ‘shrooms.
Since “patio weather” is quickly coming to an end here in the Dallas area, my family and I have been taking every opportunity to grill and eat outdoors before the 110 degree weather unleashes itself. There is no better place to get meats than Local Yocal and that is just where I headed. What makes Local Yocal so great is that all their meats “are sustainably and humanely raised, and free of hormones, antibiotics and steroids“. You can read more about their meats here.
The owner, Matt, recommended a Wagyu Chip Steak for a stir fry. Hmmm. This sounded good. I’m a huge fan of stir-fries and their simplicity, so I took some home.
After fumbling through my pantry, I decided to make a Texan spin on a stir fry. It’s kind of like a Cheese Steak with these flavors: sliced Wagyu steak, onions, peppers, sliced Kitchen Pride baby bellas, and a marinade I whipped up with my Texas Olive Ranch products. I topped it all off with some raw milk cheddar. I ate it in a bowl, hubby stuffed it into a crusty French roll. Both ways, it was delicious!
Don’t let the steps throw you off. From beginning to end, this whole recipe took me about 40 minutes and most of that time was hands off when the steak was taking a quick marinade bath. Plus, it was waaaay better than the iceberg and canned bean salads I’ve been eating!
TEXAN STYLE CHEESESTEAK STIRFRY
Serves 4 – 5, as a sandwich filling
1/4 cup Dijon mustard
1 tsp. minced garlic
1/4 cup olive oil, such as Texas Olive Ranch Mesquite Olive Oil
1/2 cup balsamic vinegar, such as Texas Olive Ranch Pecan Vinegar
* If not using the Mesquite Olive Oil, add 1/4 tsp. liquid smoke to your marinade
1/4 tsp. pepper
1/2 tsp. sea salt
1 lb. thin cut beef, sliced into 1/2″ ribbons
1/2 lb. baby bella mushrooms, stems removed and caps sliced
1 small onion, sliced into 1/4 inch slices
1 sweet bell pepper, sliced into 1/4 inch slices
2 tsp. cornstarch
Salt and pepper, to taste
1/3 lb. mild cheddar, or Monterey jack cheese, grated
4 crusty rolls, if serving as sandwiches
1. In a medium bowl, whisk to combine: mustard, olive oil, balsamic vinegar, salt and pepper.
2. Place sliced steak into a large Ziploc baggie and pour half of the marinade over. Gently massage package. Place package into refrigerator. Marinade for 20 minutes, flipping halfway through. Keep in mind that if you get a top-notch quality cut of beef, such as Wagyu, from a local source, you will find an excessive amount of marinating is not necessary. Set aside remaining marinade.
3. Heat large skillet over medium high heat. Drizzle pan with additional olive oil. Drain the marinade from the Ziploc bag and discard. Add steak strips to pan and cook, stirring constantly, for about 5-7 minutes or until cooked through. Remove from pan, place onto plate and tent loosely with foil.
4. Add a tad more oil (or even a Tablespoon or two of water) and cook your onions, peppers, and mushrooms until crisp-tender; about 2 minutes on medium.
5. Add back to pan your cooked steak strips and any juices that have collected on the plate. Get your reserved marinade out from the fridge and whisk in 2 tsp. of cornstarch. Add to pan, bring to boil and simmer about 1 minute.
5. Serve as desired. Whether in a bowl or in a roll, smother this stir fry with some mild cheddar or jack cheese and enjoy.