Thai Lemon Beef

My husband loved this recipe. Lemon in common in Thai Cooking. Combined with garlic and red pepper flakes. It adds intense flavor to this stir-fry.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs boneless beef top round steaks (1-inch thick)
• 1⁄3 cup soy sauce
• 1⁄4 cup lemon juice
• 1⁄4 cup water
• 3  teaspoons  red peppers, dried & crushed
• 4  garlic cloves, minced
• 1  tablespoon  vegetable oil
• 4  green onions, 2 inch pieces
• 4  ounces water chestnuts
• 2  teaspoons cornstarch
• 4  cups  ramen noodles, cooked and drained

Directions

1. Cut steak diagonally across grain into 1/8 inch thick strips and place in a bowl.
2. Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining mixture over steak. Cove and marinate in refrigerator 30 minutes.
3. Drain steak, discarding marinade.
4. 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.
5. Add green onions and water chestnuts to skillet stir-fry 3 minutes or until crisp-tender.
6. Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened.
7. Add steak; stir-fry until thoroughly heated. Serve over noodles or rice.