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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Ginger and red pepper flakes brings a little zip to this beef-and-veggie stovetop supper stirred up by our Test Kitchen staff. Ingredients:
2 teaspoons sugar |
1/2 teaspoon each cornstarch and ground ginger |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons sherry or beef broth |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon barbecue sauce |
1 teaspoon sesame oil |
1-1/2 cups julienned carrots |
1/2 cup sliced onion |
2 teaspoons canola oil |
12 ounces boneless beef top round steak, cut into thin strips |
2 garlic cloves, minced |
1/4 cup sliced green onion |
hot cooked rice, optional |
Directions:
1. In a bowl, combine the sugar, cornstarch, ginger, pepper and red pepper flakes. Stir in the sherry or broth, soy sauce, barbecue sauce and sesame oil; set aside. In a large nonstick skillet or wok, stir-fry carrots and onion in hot canola oil until crisp-tender; remove and set aside. In the same pan, stir-fry beef and garlic until meat is no longer pink. Stir sauce mixture; stir into pan. Add carrot mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with green onions. Serve over rice if desired. Yield: 3 servings.
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