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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The new stir-fry oil accented with garlic, ginger and sesame is a terrific way to season main courses. Use fresh vegetables (the cut-up ones at the salad bar work well) or frozen. Rice and watercress salad are fine accompaniments. Drizzle sliced fresh mango and pineapple with honey for a suitable finish. Ingredients:
2 teaspoons cornstarch |
1 cup canned beef broth |
1 1/2 tablespoons fresh lemon juice |
1 teaspoons grated lemon peel |
4 teaspoons stir-fry oil |
8 ounces 3/4-inch-thick top sirloin steak, thinly sliced crosswise |
3 cups mixed cut-up vegetables (such as bell peppers, broccoli florets, onion, mushrooms and cauliflower florets) |
2 tablespoons chopped fresh cilantro |
Directions:
1. Place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in lemon juice and peel.
2. Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Season beef with salt and generous amount of pepper. Add beef to skillet and stir-fry until just brown, about 3 minutes. Using slotted spoon, transfer beef to plate. Add remaining 2 teaspoons oil to skillet. Add vegetables; stir-fry until bright in color and just beginning to soften, about 3 minutes. Stir broth mixture quickly to re-blend; add to skillet. Add beef and any collected juices. Cook until sauce thickens and all vegetables are crisp-tender, stirring frequently, about 5 minutes. Transfer to bowl. Sprinkle with cilantro.
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