Steak Stir Fry

This is not a canning recipe, but thought I would post a few of my favorite recipes to share with all of you.  My hubby and I love Steak Stir Fry. 

Photos in this post are from various times I've made this.  If I don't have one ingredient, I may throw in something else.  That is what makes stir fry fun.  You can put whatever kind of veggies you like in it.

Ingredients you will need

Yields 3 to 4 large servings

1 pound more or less of stir fry beef or you can cut your own into strips.  Use a little more if you like a lot of meat.

1 large green pepper

1 large yellow, red or orange pepper

1 large onion

6 green onions

1 cup of beef broth made with water & 3 bouillon cubes
(If you want to wait use a little more water in your meat and then use it to make your broth)
If you make and can your own beef broth, it works great

1/2 cup of soy sauce

1/2 cup of water

2 tbsp of corn starch

1/4 cup of olive oil or canola oil

1 clove of minced garlic

1/2 tsp of ginger

Fresh ground black pepper

1 tbsp garlic salt

Precooked warm rice (I love my rice cooker for this)

1:  If you have a rice cooker go ahead and put your rice on to cook first.  I cook 3 measures of rice in my cooker.  That's roughly about 1 1/2 cups of uncooked rice.

2:  Put your steak in a pressure cooker and add garlic salt. Pour about 1 1/2 cups of water over this and pressure cook for 15 to 20 minutes.

3:  While the rice and steak are cooking get everything else ready.

4:  In a bowl mix your beef broth, water, soy sauce and corn starch.  If you like less gravy in your stir fry you can make only 1/2 the broth mixture.  Set this aside to use later. 

5:  Cut your pepper into strips and slice your onion into slices. 

6:  Cut your green onions into pieces like this..

7:  In a large skillet or wok put 1/4 cup olive oil or canola oil.  Heat until hot.  Add your garlic, ginger and fresh black pepper and stir for a minute or two.

8:  Add your peppers and sliced onions to the skillet and stir fry for about 5 minutes or until fairly tender. 

9:  Add your pre-cooked steak, green onions and broth mixture.  Stir fry for a few minutes until the broth starts to thicken. 

This batch I made more broth than usual.  You can use as much or as little as suits you.

  Serve over hot white rice.



Pineapple Chunks

There is nothing quite like eating fresh pineapple.  

So watch the sales and when you find a good price, run out and buy some.  You won't regret it.

Turn These

Into This

Ingredients:

Fresh Pineapples

Sugar

Water

Put your clean jars in the canner and boil to sterilize them while you are cutting up your pineapples.  Since you are processing for 15 minutes, you can just wash them and keep them warm.

First I peeled the pineapples with a sharp knife.  Making sure to cut the eyes out good. 

I then quartered them and removed the core.
Or you can use a pineapple corer.  I have done both.
Next I cut my pineapple up into chucks.

I made a syrup using 4 cups of sugar and 12 cups of water.  You can make your syrup as light or heavy as you like. Heat your syrup to boiling and add your pineapple.

Then added my chunks of pineapple to the pot and simmered for 10 minutes.

Then I filled my jars leaving 1/2 inch head space.
Next I covered the pineapples with the syrup, removed air bubbles and adjusted the head space to 1/2 inch.

The only thing left to do is wipe the rims of the jars real good to make sure they are not sticky.  I then put on my lids and rings, tighten them down finger tight.  I place my jars in the canner and brought it to a boil, then processed them for 15 minutes. 

Pints go for 15 minutes or Quarts for 20 minutes.

Next I placed the jars on the counter to cool for 24 hours to be labeled and stored for when I get a craving for good pineapples.