Steak-and-Pepper Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound lean flank steak |
1/4 cup low-sodium soy sauce |
1 tablespoon cornstarch |
1 tablespoon dry sherry |
1 teaspoon sugar |
2 tablespoons dark sesame oil, divided |
1 cup julienne-cut green bell pepper |
1 cup julienne-cut red bell pepper |
1 cup vertically sliced onion |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
1 tablespoon grated peeled gingerroot |
1/4 cup water |
6 cups hot cooked lo mein noodles (about 16 ounces uncooked) |
Directions:
1. Trim fat from steak. Cut steak diagonally with the grain into 2-inch-thick slices. Cut slices diagonally across the grain into thin strips. Combine steak, soy sauce, cornstarch, sherry, and sugar in a bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.
2. Heat 1 tablespoon oil in a wok or large nonstick skillet over high heat. Add bell peppers, onion, salt, and crushed red pepper; stir-fry 1 minute. Remove bell pepper mixture from pan; set aside. Add remaining oil, steak mixture, and gingerroot to pan; stir-fry 2 minutes. Return bell pepper mixture to pan, and stir in water; stir-fry 1 minute. Serve with lo mein noodles.
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