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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This savory stir-fry showcases tender slices of beef, while colorful carrots add crunch. For devoted meat-and-potatoes fans, replace the rice with mashed potatoes. Ingredients:
3 tablespoons cornstarch, divided |
2 tablespoons water |
1/4 teaspoon salt |
1-1/2 pounds beef top sirloin steak, thinly sliced into 3-inch strips |
2 tablespoons vegetable oil, divided |
3/4 cup thinly sliced carrots |
3/4 cup beef broth |
2 tablespoons soy sauce |
2 teaspoons grated orange peel |
1 teaspoon ground ginger |
hot cooked rice |
Directions:
1. In a large bowl, combine 2 tablespoons cornstarch, water and salt until smooth. Add beef; toss to coat.
2. In a large skillet, stir-fry beef in batches in 1 tablespoon oil until meat reaches desired doneness; remove and keep warm. Stir-fry carrots in remaining oil for 5-6 minutes. Place remaining cornstarch in a bowl; stir in broth until smooth. add the soy sauce, orange peel and ginger. Return beef to skillet; stir in broth mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.
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