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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Tasty and colorful beef stir-fry. The secret to making this recipe is to have everything chopped and set out in order of addition to the wok. I've used a Dutch oven before, and it works, but not as well as a wok. Serve over hot cooked rice. Prep time does not include getting the steak partially frozen. Ingredients:
1 1/2 lbs boneless sirloin steaks |
3 tablespoons peanut oil, divided |
3 tablespoons soy sauce, divided |
3 tablespoons cornstarch, divided |
1/2 teaspoon garlic powder |
1/2 teaspoon black pepper |
1/8 teaspoon salt (i usually leave this out because of the soy) |
1 cup beef broth |
1/4 teaspoon sugar |
1/8 teaspoon ground ginger |
2 carrots, scraped and thinly sliced |
2 green bell peppers, cut into strips (i use 1 if they are large peppers) |
1 red bell pepper, cut into strips |
3/4 cup celery, diagonally sliced |
8 green onions, cut into 1/2 inch pieces |
1 (6 ounce) package frozen snow pea pods, thawed and drained (may use fresh if you can find them) |
1 garlic clove, minced |
Directions:
1. Partially freeze the steak; slice diagonally across the grain into 2 x 1/4 inch strips.
2. Combine 1 tbsp peanut oil, 1 1/2 tbsp soy sauce, 1 1/2 tbsp cornstarch, garlic powder, salt, and black pepper; stir well. Pour soy sauce mixture over the steak; cover and let stand for 20 minutes. (You can chop the veggies while this is happening).
3. Combine the remaining 1 1/2 tbsp soy sauce, 1 1/2 tbsp cornstarch, beef broth, sugar, and ginger; stir well and set aside.
4. Pour the remaining 2 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 2 minutes. Add the reserved steak mixture, and stir-fry 4 to 5 minutes. Add the carrots, and stir fry 3 minutes. Add the pepper strips, and stir fry 3 minutes. Add the celery, green onions, snow peas, and garlic; stir fry 1 to 2 minutes.
5. Add the reserved broth mixture to the steak mixture, and cook, stirring constantly until the mixture is thickened and bubbly.
6. Serve over rice.
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