Taste of Home
Steak Stir-Fry
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
No one would guess this elegant entree is a snap to prepare at the last minute. To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger. —Janis Plourde, Smooth Rock Falls, Ontario
Ingredients
-
1 teaspoon beef bouillon granules
-
1 cup boiling water
-
2 tablespoons cornstarch
-
1/3 cup soy sauce
-
1 pound beef top sirloin steak, cut into thin strips
-
1 garlic clove, minced
-
1 teaspoon ground ginger
-
1/4 teaspoon pepper
-
2 tablespoons canola oil, divided
-
1 large green pepper, julienned
-
1 cup julienned carrots or sliced celery
-
5 green onions, cut into 1-inch pieces
-
Hot cooked rice
-
Toasted sesame seeds, optional
Directions
-
1.
Dissolve bouillon in the boiling water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
-
2.
Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through; if desired, top with sesame seeds. Serve with rice.
Nutrition Facts
1 cup: 266 calories, 13g fat (3g saturated fat), 63mg cholesterol, 1484mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 25g protein.
© 2024 RDA Enthusiast Brands, LLC