Tuesday, June 8, 2010

Three Pepper Beef (4 servings)

2 1/2 tsp. cornstarch, divided
1 tsp. sugar
1/2 tsp. salt
1 lb. flank steak; trimmed and thinly sliced across grain
1/4 cup low-sodium soy sauce (Bragg's)
1 tsp. fresh ground pepper
1 tsp. vegetable oil
1/4 cup thinly sliced green onions
1 tsp. ginger, minced
1-2 garlic cloves, minced
1 cup sugar snap peas
1 1/4 cup cubed red bell pepper
1 1/4 cup cubed yellow bell pepper
1 1/4 cup cubed green or orange bell pepper
1 tsp Siracha hot sauce

  • Combine 1/2 tsp. cornstarch, 1/2 tsp. sugar, salt and flank steak in medium bowl, toss to coat and set aside.
  • Combine 2 tsps cornstarch, 1/2 tsp. sugar, broth, soy sauce, black pepper stirring with a whisk until sugar dissolves, set aside.
  • Heat oil in a wok or large skillet over medium to high heat.  Add green onions, ginger, and garlic; stir-fry 10 seconds.  Add beef mixture from pan; cover and keep warm.
  • Add peas and bellpeppers to pan, stir-fry about 4-5 minutes or until crisp.  Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
          Serve immediately.

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