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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Lots of flavor and color create an appetizing entrée. Pepper flakes add a little kick to orange sauce and tender veggies over rice in this very quick meal from the Test Kitchen. Ingredients:
1 tablespoon cornstarch |
1/4 cup cold water |
1/4 cup orange juice |
1 tablespoon reduced-sodium soy sauce |
1/2 teaspoon sesame oil |
dash crushed red pepper flakes |
1/2 pound boneless beef sirloin steak, cut into thin strips |
2 teaspoons canola oil, divided |
3 cups frozen sugar snap stir-fry vegetable blend, thawed |
1 garlic clove, minced |
1 cup hot cooked rice |
Directions:
1. In a small bowl, combine the first six ingredients until smooth; set aside.
2. In a large skillet or wok, stir-fry beef in 1 teaspoon oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
3. Stir-fry vegetable blend and garlic in remaining oil for 3 minutes. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Yield: 2 servings.
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