Each week I get a box full of all-natural, fresh fruits and vegetables delivered right to my door. All for less than what I'd pay at the supermarket finding barely fresh, picked-over items! This week we even got a coloring page for Abbey to showcase her talents on. It's always a treat finding out what's in store for us from Door to Door!
By the following Tuesday, it's always fun to see what I can throw together using what's left of that week's veggies. Here's what I came up with this week, using potatoes, onion and a cheap cut of steak I had frozen.
- 3-4 medium potatoes, halved and cut into slices
- we used a mix of yukon gold and red potatoes
- 1/2 cup water
- 1 pound beef sirloin steak, cut into strips
- 1 clove garlic, chopped
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1/2 tsp red pepper flakes
- 1 small onion, sliced thin
- 2 tablespoons Safflower oil, divided
- extra virgin olive oil or vegetable oil would work as well
- Steak Sauce for dipping
- Place sliced potatoes in skillet with enough water to cover (about 1/2 cup) and add salt.
- Cook covered on high for about ten minutes.
- Drain water and add 1 tblspn of oil, onion, garlic, and red pepper flakes.
- Stir-fry over medium heat for 5-10 minutes or until potatoes are lightly browned.
- Season beef with pepper and garlic powder.
- In a large skillet, stir-fry beef 1 tblspn oil for 5-10 minutes or until beef is no longer pink.
- Add beef to potatoes & onion - serve over rice or with garlic bread & salad.