La Choy Beef & Vegetables in Peppered Soy Sauce
Ready In: 20 mins
Serves: 4-6
Ingredients
Sauce
- 1 cup low sodium beef broth
- 1⁄2 cup dry sherry
- 1⁄3 cup reduced sodium soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- 1⁄8 teaspoon red pepper flakes
- 1 garlic clove, minced
Beef and Vegetables
- 1 lb boneless beef sirloin, cut across grain in 2-inch strips
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons peanut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carrot, julienned
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 cups broccoli florets
Directions
- In small bowl, mix all ingredients for sauce and set aside.
- In medium bowl, combine beef strips with soy sauce and cornstarch. Toss to coat and set aside.
- In large skillet or wok, heat 2 Tbsp oil over medium high heat. Add onion and garlic and cook 1-2 minutes.
- Add remaining oil to skillet, and stir-fry meat until no longer pink.
- Add water chestnuts, carrot, and broccoli and stir-fry until vegetables are crisp-tender.
- Add sauce and continue cooking until sauce is thickened.
- Serve immediately with rice or noodles.
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