Thai Lemon Beef
photo by Chemaine
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 680.38 g boneless beef top round steaks (1-inch thick)
- 78.78 ml soy sauce
- 59.14 ml lemon juice
- 59.14 ml water
- 14.78 ml red peppers, dried & crushed
- 4 garlic cloves, minced
- 14.79 ml vegetable oil
- 4 green onions, 2 inch pieces
- 113.39 g water chestnuts
- 9.85 ml cornstarch
- 946.36 ml ramen noodles, cooked and drained
directions
- Cut steak diagonally across grain into 1/8 inch thick strips and place in a bowl.
- Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining mixture over steak. Cove and marinate in refrigerator 30 minutes.
- Drain steak, discarding marinade.
- Stir-fry half of steak in 1/2 T hot oil in a large nonstick skillet or wok over medium-high heat 1 minute or until outside of beef is no longer pink. Remove from skillet; repeat procedure with remaining steak and oil. Remove from skillet, and set aside.
- Add green onions and water chestnuts to skillet stir-fry 3 minutes or until crisp-tender.
- Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened.
- Add steak; stir-fry until thoroughly heated. Serve over noodles or rice.
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RECIPE SUBMITTED BY
I grew up in the Midwest and from a Swedish family, so I love food.
My grandmother doesn't normally measure when she cooks and I kind of picked that up from her. Most of my dishes can't be repeated due to this.
I love experimenting!!