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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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In her home in Pine Beach, New Jersey, Jennifer Wickes serves this delicious dish often. Try substituting chicken, shrimp or tofu for the beef, and add a healthy mix of water chestnuts, bean sprouts or nuts, she suggests. Ingredients:
1/2 cup water |
1/3 cup reduced-sodium soy sauce |
1/4 cup honey |
4 garlic cloves, minced |
1 tablespoon minced fresh gingerroot |
1 beef flank steak (3/4 pound), cut into thin strips |
2 teaspoons canola oil |
2 cups broccoli florets |
1 medium onion, chopped |
1/2 cup coarsely chopped green pepper |
1/2 cup coarsely chopped sweet red pepper |
1 cup sliced fresh mushrooms |
1 teaspoon cornstarch |
hot cooked brown rice, optional |
Directions:
1. In a small bowl, combine the first five ingredients. Pour 1/2 cup into a resealable plastic bag; add beef. Seal bag and turn to coat. Refrigerate for at least 1 hour. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. In a large nonstick skillet or wok, stir-fry beef in batches in oil for 2-3 minutes or until no longer pink. Remove and keep warm.
3. Add broccoli, onion and peppers to the pan; stir-fry for 4 minutes. Add mushrooms; stir-fry 1-2 minutes longer or until vegetables are tender. Return beef to the pan. Combine cornstarch and reserved marinade until smooth; stir into beef mixture. Bring to a boil; cook and stir until thickened. Serve over rice if desired. Yield: 3 servings.
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