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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A fast marinade flavors and tenderizes the sirloin steak in this colorful stir-fry. Garlic and ginger round out the taste. âBillie Moss of El Sobrante, California. Ingredients:
6 tablespoons reduced-sodium soy sauce, divided |
1/8 teaspoon pepper |
1 pound beef top sirloin steak, cut into thin strips |
1 tablespoon cornstarch |
1/2 cup reduced-sodium beef broth |
1 garlic clove, minced |
1/2 teaspoon minced fresh gingerroot |
3 teaspoons canola oil, divided |
1 cup julienned sweet red pepper |
1 cup julienned green pepper |
2 cups sliced fresh mushrooms |
2 medium tomatoes, cut into wedges |
6 green onions, sliced |
hot cooked rice, optional |
Directions:
1. In a large resealable plastic bag, combine 3 tablespoons soy sauce and pepper; add beef. Seal bag and turn to coat; refrigerate for 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.
2. Drain and discard marinade from beef. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry for 4-6 minutes or until no longer pink. Remove beef and keep warm.
3. Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired. Yield: 4 servings.
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