I didn't feel like grilling yet another steak tonight, and I had some vegetables that needed to be used up, so I came up with stir-fry. Feel free to substitute whatever vegetables you have on-hand or like better. The sauce has a nice bite, so reduce or omit the red pepper flakes if that's not what you like.
- 1 -1 1⁄2 lb beef steak (your choice, I used sirloin)
- 1 cup green pepper, chopped
- 1 cup baby carrots, halved lengthwise (or quartered depending on size)
- 1 cup celery, sliced
- 1 cup mushroom, sliced
- 3⁄4 cup red onion, chopped
- 3 garlic cloves, minced
- 1 (8 ounce) can sliced water chestnuts
- 1 tablespoon butter
- 1⁄4 cup low-sodium low-fat chicken broth
- 1⁄4 cup low sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame oil
- 3⁄4 teaspoon red pepper flakes
- 1 teaspoon sugar
- 2 tablespoons flour
- Chop all the vegetables first, you won't have time if you start cooking first.
- Cut the steak into bite-sized pieces, or strips against the grain if you prefer. In a small bowl or measuring cup, mix sauce ingredients together well with a whisk.
- In a wok or huge skillet, melt the butter over medium-high heat until very hot, then add the garlic, onion, and steak pieces. Stir-fry 3-5 minutes, until meat is mostly browned.
- Add all the vegetables; stir-fry 2-3 minutes. Pour the sauce over the entire pan, and continue stir-frying another 5-10 minutes, until steak is desired done-ness and vegetables are crisp-tender.
- Serve over rice.