Recipe by Felix4067
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.
Top Review by CathyNH
Wow! Thank you so much for this recipe, "Don't Trust the Recipes!"!! I loved it! I doubled the recipe and substituted the veggies with 2 frozen stir fry vegetable bags and added some sugar snap peas. I followed everything else exactly. The sauce is just incredible!... and does have a nice bite to it. I loved it that way but think the next I'll have to add less red pepper flakes to accommodate my 2 year old. Thanks for posting!
- 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
Directions See How It's Made
- 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.