Big Sky Griller Steak Stir-Fry

Big Sky Griller Steak Stir-Fry


  • 1 pack 8oz La Cense Beef Big Sky Griller Steak
  • 1/4 cup semisweet white wine
  • 1/4 cup orange juice
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup water
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • 2 cups fresh snow peas (6oz)
  • 1 large bunch of broccoli, trimmed and cut into small florets
  • 1 bunch of asparagus, trimmed and sliced on diagonal into 2-inch pieces
  • 2 cups frozen shelled edamame
  • 1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water
  • 1 teaspoon sesame oil


Combine white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl. In a large wok or very large (14-inch) sauté pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 1 minute. Our griller steak is 100% grass-fed, so it takes less time to cook than conventional grain-fed beef. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the wine-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.

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