Red Wine Steak Stir Fry

Posted by joe rigs on Friday, March 14, 2014 Under: Recipes
So, I was in the mood for some steak stir fry the other night but wasn't in the mood for that typical soy sauce flavor. I decided to grab the bottle of organic red I had sitting on the counter to see what I could come up with. The result was this simple, super flavorful, savory and slightly sweet creation.


1 lb steak (I used grass-fed sirloin).
1 red pepper, sliced
1 orange pepper, sliced
2 cups broccoli florettes
half medium red onion, diced
about 3/4 cup red wine
2 Tbsp gluten-free soy sauce
1 Tbsp organic sugar (It's just a tablespoon and I promise you won't catch the 'betus form this)
1 Tbsp minced garlic
2 Tbsp fat of choice (I used coconut oil and avocado oil)
2 tsp sea salt or to taste
1 tsp white pepper
1/2 tsp cayenne (optional)
3 Tbps Sesame seeds

Warm oil in large skillet (cast iron is ideal) over medium high heat. Add steak and sear for 1 - 2 minutes on each side. Remove steak. You should have a lovely brown coating on the bottom of the pan.

Add wine, sugar and soy sauce and bring to boil to deglaze pan.* Add onion and allow wine to cook down until it becomes slightly thick. You can use more or less wine depending on how much sauce you'd like.

Add pepper and broccoli and remainder of spices and garlic. Let that simmer for a couple of minutes and allow the sauce to thicken a bit more. Turn heat to low.

Slice your steak and add it to the pan. Give it a quick stir and turn off the heat. Your steak should be done perfectly but if you want to destroy it you can cook it more. :) Add your sesame seeds for garnish and serve.

*Fun fact: Deglazing is simply the act of pouring a liquid (in this case red wine) into a pan to remove the brown bits from the bottom. That's the flavor and it's called "fond" which is French for bottom.

In : Recipes 

Tags: stir fry  steak  wed rine... er  red wine more.