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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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Expect requests for seconds of this quick recipe made with easy-to-find ingredients. It's delicious!—Rhonda Ragen, Naples, Florida Ingredients:
2 tablespoons cornstarch |
2 cups cold water |
4 tablespoons soy sauce, divided |
1 bunch broccoli, chopped |
3 medium carrots, julienned |
2 tablespoons canola oil, divided |
1 pound beef top sirloin steak, cut into thin strips |
3 garlic cloves, minced |
1/2 teaspoon pepper |
2 medium green peppers, cut into strips |
2 medium sweet red peppers, cut into strips |
2 medium onions, halved and sliced |
1 yellow summer squash, sliced |
1-1/2 cups salted cashews |
hot cooked rice |
Directions:
1. In a small bowl, combine the cornstarch, water and 2 tablespoons soy sauce until smooth; set aside. In a very large skillet or a wok, stir-fry broccoli and carrots in 1 tablespoon oil until vegetables are crisp-tender. Add the beef, garlic, pepper and remaining soy sauce; stir-fry until meat is no longer pink. Remove and keep warm.
2. In the same pan, stir-fry the green and red peppers, onions and squash in remaining oil until crisp-tender. Return beef to the pan.
3. Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve with rice. Yield: 7 servings.
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