Steak in a Garden
photo by Nif_H
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 1⁄2 lbs boneless sirloin steaks
- 3 tablespoons peanut oil, divided
- 3 tablespoons soy sauce, divided
- 3 tablespoons cornstarch, divided
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon salt (I usually leave this out because of the soy)
- 1 cup beef broth
- 1⁄4 teaspoon sugar
- 1⁄8 teaspoon ground ginger
- 2 carrots, scraped and thinly sliced
- 2 green bell peppers, cut into strips (I use 1 if they are large peppers)
- 1 red bell pepper, cut into strips
- 3⁄4 cup celery, diagonally sliced
- 8 green onions, cut into 1/2 inch pieces
- 1 (6 ounce) package frozen snow pea pods, thawed and drained (may use fresh if you can find them)
- 1 garlic clove, minced
directions
- Partially freeze the steak; slice diagonally across the grain into 2 x 1/4 inch strips.
- 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).
- Combine the remaining 1 1/2 tbsp soy sauce, 1 1/2 tbsp cornstarch, beef broth, sugar, and ginger; stir well and set aside.
- 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.
- Add the reserved broth mixture to the steak mixture, and cook, stirring constantly until the mixture is thickened and bubbly.
- Serve over rice.
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RECIPE SUBMITTED BY
breezermom
United States