Cast Iron Cooking: Beef & Veggie Stirfry

There is no real recipe here.
It's just a good idea.

I am in love with my cheap 12" Lodge cast iron skillet.
I finally got it seasoned just right. It is great for searing steaks, making corn bread and clafoutis!



Last night, I made a delicious beef stir fry in the skillet.

I marinated some hanger steak (diaphragm) in soy sauce, honey, garlic and lime.
(you can freeze the marinade with the sliced steak in zip-loc bags so you have it for stir fry anytime!).

Cut up some veggies: I used zucchini, cauliflower, broccoli, sliced scallions, carrots, red & green pepper and a leek! (I had one lonely leek). You can use anything you like.

Add some canola oil to your cast iron skillet and cook your vegetables on high, stirring them around until they get nice and caramelized, about 15 minutes.

Add the sliced steak to the pan with the vegetables pushed to one side and cook for 5 minutes.

Sprinkle with sesame seeds and you are done!
Easy and SO GOOD!