photograph by Matt Hulsman

1 cup soy sauce
¼ cup honey
1 tablespoon Worcestershire sauce
1 teaspoon garlic, minced
1 teaspoon ground ginger
1 cup water
2 pounds sirloin or flank steak
1 red bell pepper, cut in thin strips
1 green bell pepper, cut in thin strips
1 onion, thinly sliced

Mix together first 6 ingredients in a bowl. Place steak in a second, glass bowl. Reserve ¼ cup of marinade, and pour remaining amount over steak. Cover, and marinate in refrigerator overnight. Drain meat, and slice into thin strips. Stir-fry meat, peppers, and onion in a skillet over medium-high heat until meat is done. Add reserved marinade as needed to prevent sticking. Serve with warmed flour tortillas.


The Ingolds have been farming in Randolph County for generations. In 1990, the family started raising Santa Gertrudis cattle. A few years ago, Patricia Ingold-Wright, who runs the farm with her parents and brothers, realized that many shoppers at the farm’s store on Ross Harris Road in Asheboro stayed away from certain cuts of meat because they were uncertain how to cook them. So she published Beef Made Easy, a collection of her family’s favorite beef dishes.

The cookbook offers 50 pages of recipes for steaks, roasts, ground beef, stew beef, ribs, and liver, as well as useful tips on how to best prepare different cuts.

Cookbooks are available at the Ingold Farms store at 793 Ross Harris Road in Asheboro. Or to order a copy, call (336) 625-8481 or email TLIngold57@embarqmail.com.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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