Dale’s Stir Fry and Peppers


June 29, 2017


2 1 lb steaks, 3/4" thick

2 Large sweet onions, thinly sliced

4 tbsp Extra virgin olive oil

2 Large red or green bell peppers

1/4 Hot pepper (or to taste)

2 Celery stalks, thinly sliced

5 Large cloves garlic, minced

2 tbsp Marsala or other red wine

1/2 lb Fresh or 2 4 oz. cans mushrooms

1/2 cup Water or beef broth

1/2 tsp Beef soup base (optional)

1 tsp Flour

3 tbsp Dale's seasoning

1 tbsp Butter

Salt, pepper, seasonings (optional)


Using a sharp slicing knife, slice the steaks as thinly as possible into strips, cutting across to make thin strips about 3/4″ in width.

Trim away and discard fat and sinew.

Tough cuts of meat may also be used for this recipe; just simmer the sliced beef a bit longer before adding in the remaining ingredients.

Alternatively, purchase pre-sliced stir-fry beef or have your butcher cut it for you (but this convenience will come at a premium – be your own butcher for the most economy!)

Sauté steak strips with thinly sliced onions in a few tablespoons olive oil and a tablespoon of butter, stirring often.

Add cored and diced peppers and sliced celery, along with a small amount of hot pepper.

Add more olive oil if needed.

Add garlic after meat has browned.

Add a few tablespoons of wine to deglaze the bottom of the pan.

Sprinkle flour over meat and stir.

As sauce thickens, add a few tablespoons of water or beef broth to thin out to desired consistency.

Stir in Dale’s Seasoning.

Cover and simmer over low heat until meat is tender (about 20-30 minutes).

Stir in mushrooms and cook 1-2 more minutes (only until mushrooms are heated through).

Serve over steamed rice, buttered noodles or chow mein noodles.