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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Tender strips of flank steak share the stage with julienned carrot and red pepper, fresh mushrooms and broccoli florets in this full-flavored feast for two. For traditional accompaniments to a stir-fry, consider hot tea and fortune cookies. O serve with fresh cubed fruit and orange sherbet for dessert. Ingredients:
2 teaspoons cornstarch |
1/3 cup beef broth |
1 tablespoon soy sauce |
1/8 teaspoon pepper |
1/2 pound beef flank steak, cut into 1/4-inch strips |
3/4 cup fresh or frozen broccoli florets |
1/2 cup sliced fresh mushrooms |
1/4 cup julienned sweet red pepper |
1/4 cup julienned carrot |
1/8 teaspoon ground ginger |
1 tablespoon canola oil |
hot cooked rice |
Directions:
1. In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender.
2. Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 2 servings.
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