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.
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
