Description
A tender steak stir fry with a mixture of ground ginger,cinnamon, allspice, oregano and finished with feta cheese for a greek flair. This is from a treasured soup and stew cookbook from my cookbook collection.
Ingredients
- Flank Steaks
- Ground Ginger
- Allspice
- Cooking Oil
- Garlic
- Dry Red Wine
- Cinnamon
- Dried Oregano
- Butter
- Salt And Pepper
- Onion
- Tomato Paste
- Brown Sugar
- Red Wine Vinegar
- Feta Cheese
- Fresh Parsley
Instructions
- Cut steak across the grain, slicing on the diagonal, to make thin strips about 1 inch wide and 2 inches long
- Sprinkle with salt and pepper in a small bowl, mix cinnamon, oregano, ginger and allspice
- Sprinkle this mixture over steak strips
- In a large deep frying pan or wok, melt butter with oil over medium high heat and add steak and brown on all sides, a third at a time so as not to crowd the meat
- Remove the strips when they are well browned
- When all the meat is browned, reduce the heat to medium and add the slivered onion
- Cook, stirring often, until soft and lightly browned, about 5-7 minutes
- Blend in garlic, brown sugar, tomato paste and vinegar
- Add the wine and bring to the boiling point
- Cover and reduce heat and cook for 15 minutes
- Increase heat back to medium and cook and stir onion mixture, uncovered, until it is slightly reduced and thickened
- Mix in beef strips and any juices that collected
- Turn meat gently, coating with onion mixture until heated through
- Transfer to a warm serving platter and sprinkle with feta cheese and parsley