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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.â 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 beef top sirloin steak, cut into thin 2-inch strips |
1 to 2 tablespoons 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.
3. 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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