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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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I didn't feel like grilling yet another steak tonight, and I had some vegetables that needed to be used up, so I came up with stir-fry. Feel free to substitute whatever vegetables you have on-hand or like better. The sauce has a nice bite, so reduce or omit the red pepper flakes if that's not what you like. Ingredients:
1 -1 1/2 lb beef steak (your choice, i used sirloin) |
1 cup green pepper, chopped |
1 cup baby carrots, halved lengthwise (or quartered depending on size) |
1 cup celery, sliced |
1 cup mushroom, sliced |
3/4 cup red onion, chopped |
3 garlic cloves, minced |
1 (8 ounce) can sliced water chestnuts |
1 tablespoon butter |
1/4 cup low-sodium low-fat chicken broth |
1/4 cup low sodium soy sauce |
2 teaspoons rice vinegar |
2 teaspoons toasted sesame oil |
3/4 teaspoon red pepper flakes |
1 teaspoon sugar |
2 tablespoons flour |
Directions:
1. Chop all the vegetables first, you won't have time if you start cooking first.
2. Cut the steak into bite-sized pieces, or strips against the grain if you prefer. In a small bowl or measuring cup, mix sauce ingredients together well with a whisk.
3. In a wok or huge skillet, melt the butter over medium-high heat until very hot, then add the garlic, onion, and steak pieces. Stir-fry 3-5 minutes, until meat is mostly browned.
4. Add all the vegetables; stir-fry 2-3 minutes. Pour the sauce over the entire pan, and continue stir-frying another 5-10 minutes, until steak is desired done-ness and vegetables are crisp-tender.
5. Serve over rice.
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