Ashley Blaine's Steak Stir-Fry

1. 1

   Boil the water in a large cooking pot.

2. 2

   Add in the table salt and olive oil before it comes to a boil and stir.

3. 3

   When the water boils, slowly add the pasta and cook uncovered over medium heat until it is tender but not mushy.

4. 4

   Drain and rinse in cold water.

5. 5

   Return the rinsed, drained pasta to the cooking pot, cover and set aside.

6. 6

   In a large skillet or wok (I prefer the latter), heat the peanut oil over high heat.

7. 7

   Once it is very hot (about 375-degrees F.), toss in the steak pieces, the pepper chunks, and the onion (if using), seasoning them with the kosher salt, black pepper, worcestershire sauce, and Tabasco.

8. 8

   Do not stir for the first 3 or 4 minutes, then toss the mix, allowing the steak to brown on all sides.

9. 9

   The pepper chunks (and onions) will get tender and brown slightly too.

10. 10

    This should take about 12 minutes total.

11. 11

    Remove the steak/veggie blend to a serving bowl which is lined with paper towels to catch any excess oil.

12. 12

    Once the steak, peppers, and onions are done, reheat the pasta (I usually do this with each plated portion in the microwave, covering each plate with a wet paper towel).

13. 13

    Then top each plate of heated pasta with some of the steak and peppers.

14. 14

    NOTE: This will produce medium well-done steak pieces.

15. 15

    If you want your steak to be more rare, simply cut the steak into bigger chunks or have your butcher cut the steak even thicker.

16. 16

    Enjoy!

* Per serving · 4 servings · Values may vary.