Stir-Fried Beef With Ginger-Carrot Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe in Cook's Country. Ingredients:
12 ounces flank steaks, trimmed |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 tablespoon peanut oil, divided |
1 large green bell pepper, chopped (about 1-1/2 cups) |
1 cup thinly sliced carrot |
3 teaspoons minced fresh ginger |
1 cup chicken broth |
1 teaspoon chili paste with garlic (such as sambal oelek) |
2 cups hot cooked rice |
Directions:
1. Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat. Set aside.
2. Heat 2 tsp oil in a large nonstick skillet over medium heat. Add steak to pan, stir-fry 4 minutes or until browned. Remove steak. Add remaining oil to pan. Add bell pepper, carrots, and ginger; stir-fry 2 minutes or until carrot is tender.
3. Add broth and chile paste, cook 3 minutes. Return steak to pan; cook 1 minute or until thoroughly heated.
4. Serve over rice.
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