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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis quick stir-fry is so colorful and tasty,â reports Linda Murray of Allenstown, New Hampshire. TIP: âVary the recipe by substituting chicken or other vegetables you have on hand,â Linda suggests. âThe quickest version uses prepared veggies from our grocery store's salad bar.âLinda Murray, Allenstown, New Hampshire Ingredients:
1 teaspoon cornstarch |
1/4 cup cold water |
1/4 cup plum sauce |
1 tablespoon grated fresh gingerroot |
1 tablespoon soy sauce |
1/4 teaspoon crushed red pepper flakes |
1 pound boneless beef sirloin steak, cut into thin 2-inch strips |
1 tablespoon canola oil |
1 medium sweet red pepper, julienned |
1-1/2 cups fresh broccoli florets |
2 medium carrots, thinly sliced |
4 green onions, chopped |
1 teaspoon minced garlic |
3 tablespoons salted peanuts, chopped |
hot cooked rice, optional |
2 tablespoons sesame seeds, toasted |
Directions:
1. In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
2. In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve with rice if desired. Sprinkle with sesame seeds. Yield: 4 servings.
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