This stir-fry takes a little longer to prepare, since the meat has to marinate first—but it's well worth the wait! Our Test Kitchen staff tossed together the pleasing combination.
Ingredients
- 4 tablespoons reduced-sodium soy sauce, divided
- 1 tablespoon balsamic vinegar
- 1-1/2 teaspoons minced garlic, divided
- 1 teaspoon brown sugar
- 3 teaspoons minced fresh gingerroot
- 1 pound beef top sirloin steak, cut into 1/4-inch strips
- 2 teaspoons cornstarch
- 1/2 cup beef broth
- 2 tablespoons ketchup
- 2 tablespoons sherry or white wine vinegar
- 1 tablespoon steak sauce
- 1/8 teaspoon cayenne pepper
- 4 teaspoons canola oil, divided
- 2 large sweet red peppers, cut into 1-inch pieces
- 6 green onions, cut into 2-inch pieces
- 8 ounces fresh snow peas
- Hot cooked rice, optional
Directions
- In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.
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