Steak in a Garden

READY IN: 50mins
Nif
Recipe by breezermom

Tasty and colorful beef stir-fry. Original recipe by Lucille Treat, posted with a few changes. The secret to making this recipe is to have everything chopped and set out in order of addition to the wok. I've used a Dutch oven before, and it works, but not as well as a wok. Serve over hot cooked rice. Prep time does not include getting the steak partially frozen.

Top Review by Nif

What a great supper! I didn't have as many peppers as listed but I subbed them with mushrooms. I have been wanting to make this for a while and I'm glad that I did - delicious! Made for Went To The Market. Thanks breezermom!!

Ingredients Nutrition

Directions

  1. Partially freeze the steak; slice diagonally across the grain into 2 x 1/4 inch strips.
  2. Combine 1 tbsp peanut oil, 1 1/2 tbsp soy sauce, 1 1/2 tbsp cornstarch, garlic powder, salt, and black pepper; stir well. Pour soy sauce mixture over the steak; cover and let stand for 20 minutes. (You can chop the veggies while this is happening).
  3. Combine the remaining 1 1/2 tbsp soy sauce, 1 1/2 tbsp cornstarch, beef broth, sugar, and ginger; stir well and set aside.
  4. Pour the remaining 2 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 2 minutes. Add the reserved steak mixture, and stir-fry 4 to 5 minutes. Add the carrots, and stir fry 3 minutes. Add the pepper strips, and stir fry 3 minutes. Add the celery, green onions, snow peas, and garlic; stir fry 1 to 2 minutes.
  5. Add the reserved broth mixture to the steak mixture, and cook, stirring constantly until the mixture is thickened and bubbly.
  6. Serve over rice.

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