Name: Steak in Balsamic Glaze with Veggie Stir-fry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 tbsp kosher salt; 1 tbsp kosher salt; 1 small tomato, diced; 4 cloves garlic, minced; 1 bell pepper, cut into 1-inch pieces; 1 lb. Italian eggplant, cut into 1-inch pieces; 1/2 tbsp black pepper; 1/4 cup balsamic vinegar; 1/4 cup basil, thinly sliced; 2 tbsp. olive oil; 1.5 lbs sirloin steak, cut into 4 pieces

Beef Stir Fry

What type of beef should I use for stir fry?

What vegetables can I use in my stir fry?

Do I need to marinate the beef before stir frying?

What type of oil should I use for stir frying?

How do I prevent the beef from getting tough?

How can I adjust the consistency of the sauce?

Juicy sirloin steak soaked in a balsamic glaze, served with a side of stir-fried eggplants and bell peppers. Gluten-free and filling, it's a vibrant ensemble that uses key summer produce to boost flavor and deliver a truly satisfying meal.

Mediterranean

Paleo

Whole 30

Low Carb

Seasonings

gram

salt

Fresh Vegetables

tomato

garlic

bell pepper

eggplant

black pepper

Vinegar

milliliter

balsamic vinegar

fresh basil

Oils

olive oil

Red Meat

sirloin steak

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Selenium

Minerals

Calcium

Iron

Magnesium

Dietary Fiber

Carbohydrates

Vitamin B6

Vitamins

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Protein

Sugar

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

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Steak in Balsamic Glaze with Veggie Stir-fry

Baking Goods

Produce

Condiment & Toppings

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/steak-in-balsamic-glaze-with-veggie-stir-fry-2725969-3.jpeg

Season sirloin steak pieces with kosher salt and black pepper. Let the steak rest and get to room temperature for about 30 minutes.

Heat a large skillet over medium-high heat and add 1 tbsp of olive oil. Add the steaks to the pan and sear each side for 3 minutes or until golden brown.

Pour the balsamic vinegar into the pan and coat the steaks. Remove from heat.

In the same pan, add 1 tbsp olive oil. Add eggplant pieces and salt. Stir frequently for about 5 minutes or until golden brown.

Add bell pepper and minced garlic into the pan. Cook for about 5 minutes or until tender.

Add diced tomato in the skillet and bring to a simmer. Stir occasionally until the tomatoes are soft and have created a light sauce.

Add the sliced basil into the pan and stir until it wilts. Return the glazed steaks to the pan and let it sit on low heat for another couple of minutes.

Serve the steaks hot, accompanied by the veggie stir-fry.

Steak in Balsamic Glaze with Veggie Stir-fry

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