Vegetable and Beef Stir-Fry With Brown Rice

JackieOhNo!'s Note:

From Good Food Magazine, September 1986.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 cup brown rice
• 1 lb flank steak
• 3 tablespoons peanut oil
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons cornstarch
• 2 teaspoons minced fresh ginger
• 2 teaspoons minced garlic
• 3 large scallions , cut diagonally into 1-inch slices
• 4 ounces snow peas , trimmed
• 1 medium yellow squash , halved lengthwise, then sliced 3/4-inch thick
• 1 small red bell pepper , seeded cut into 1/4-inch strips
• ½ teaspoon hot red pepper flakes

Directions:

1. Cook rice according to package directions.
2. Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
3. Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
4. Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
5. Serve beef stir-fry with brown rice.

Reviews

[JanuaryBride]

A good, basic and not salty (which is nice for a change) stir-fry recipe. I did add 1 tbsp Oyster Sauce. I made this for the ZWT4 Diabetic Challenge which required you add 5 more more veggies to the dish. . .so I went overboard and put in like 10; I used red pepper, green pepper onion, broccoli, baby carrots, snow peas, bamboo shoots, water chesnuts, mushfrooms, baby corn, and bok choy! Thanks!