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Marinated Beef Stir-Fry
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1/2 cup dry red wine or beef broth
6 tablespoons Crisco® Pure Olive Oil, divided
1 teaspoon chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/2 pound beef flank steak, cut into 1/8-inch strips
1 medium onion, cut into thin strips
1/2 cup julienned zucchini
1/2 cup julienned carrot
1/2 cup each julienned green and sweet red peppers
In a large resealable plastic bag, combine the wine or broth, 4 tablespoons oil,
chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn
to coat; refrigerate for at least 12 hours. In a large skillet or wok,
stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes
or until crisp-tender. Remove and keep warm. Drain and discard marinade.
Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |