BEEF STIR FRY

from Tracy Byrd

This comes from Tracy's "Eat Like a Byrd" cookbook

Ingredients:	2 pounds of thinly sliced steak (we used sirloin) 1 Tablespoon salt 1/2 Tablespoon black pepper 1/4 cup lime juice, preferably fresh squeezed 1 Tablespoon sugar 1/4 cup white wine 2 Tablespoons Sweet and Tangy marinade (there are several easy-to-find brands) 1 Tablespoon fresh ginger, chopped 1 clove garlic, minced 2 Tablespoon vegetable oil 1 carrot, cut in fine strips lengthwise 1 red bell pepper, cut in finger sized strips lengthwise 2 green onions, cut into long, 2-inch strips 1 Tablespoon cornstarch 1 cup water cooked white or wild rice

Directions:	1. Salt & pepper the meat, and set aside. 2. Combine the lime juice, sugar, white wine, Sweet & Tangy marinade, ginger and garlic in a bowl and set aside. 3. In a large cast iron skillet heat the oil and brown the meat for about 4 to 5 minutes. Add the vegetables and stir for another 2 to 3 minutes. Then, add the lime juice mixture and stir until it boils. 4. Mix the cornstarch and water and add it to the skillet, stirring constantly, and let it boil again. Serve over rice. Serves 6 to 8. NOTE: Our "Wine Guy", Ben Payne, says it was a bit of a challenge to pair wine with this dish due to the many mingling flavors of the marinade, garlic, ginger, and lime juice...but he did it! These three red wines were all delicious with the stir fry. 2002 - Thornbury Marlborough (New Zealand) Pinot Noir This is a very spicy wine that we thought was VERY interesting served with the stir fry. 2001 - Bertani Secco-Bertani Valpolicella (Ripasso method) Tracy Byrd liked this wine best, and I must admit it was smoooooth! 1998- Montecillo Rioja Crianza A red wine from Spain that is more mellow than the Pinot Noir, but still stands up to the bold flavors in our recipe.

Ingredients:

2 pounds of thinly sliced steak (we used sirloin)
1 Tablespoon salt
1/2 Tablespoon black pepper
1/4 cup lime juice, preferably fresh squeezed
1 Tablespoon sugar
1/4 cup white wine
2 Tablespoons Sweet and Tangy marinade (there are several easy-to-find brands)
1 Tablespoon fresh ginger, chopped
1 clove garlic, minced
2 Tablespoon vegetable oil
1 carrot, cut in fine strips lengthwise
1 red bell pepper, cut in finger sized strips lengthwise
2 green onions, cut into long, 2-inch strips
1 Tablespoon cornstarch
1 cup water
cooked white or wild rice

Directions:

1. Salt & pepper the meat, and set aside.

2. Combine the lime juice, sugar, white wine, Sweet & Tangy marinade, ginger and garlic in a bowl and set aside.

3. In a large cast iron skillet heat the oil and brown the meat for about 4 to 5 minutes. Add the vegetables and stir for another 2 to 3 minutes. Then, add the lime juice mixture and stir until it boils.

4. Mix the cornstarch and water and add it to the skillet, stirring constantly, and let it boil again. Serve over rice.

Serves 6 to 8.

NOTE: Our "Wine Guy", Ben Payne, says it was a bit of a challenge to pair wine with this dish due to the many mingling flavors of the marinade, garlic, ginger, and lime juice...but he did it! These three red wines were all delicious with the stir fry.

2002 - Thornbury Marlborough (New Zealand) Pinot Noir

This is a very spicy wine that we thought was VERY interesting served with the stir fry.

2001 - Bertani Secco-Bertani Valpolicella (Ripasso method)

Tracy Byrd liked this wine best, and I must admit it was smoooooth!

1998- Montecillo Rioja Crianza

A red wine from Spain that is more mellow than the Pinot Noir, but still stands up to the bold flavors in our recipe.