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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Old-fashioned supper favorite. Ingredients:
1 1/2 lbs flank steaks, diagonally cut into 1/4-inch pieces |
3 tablespoons reduced sodium soy sauce |
2 tablespoons canola oil, divided |
1/2 teaspoon ground black pepper |
1 teaspoon gingerroot, grated |
2 garlic cloves, minced |
1 onion, sliced |
1 green bell pepper, sliced |
2 cups fresh mushrooms, sliced |
1/2 cup reduced-sodium beef broth |
1 tablespoon cornstarch |
2 tomatoes, cored and cut into wedges |
3 cups cooked rice, hot |
Directions:
1. In a large bowl, combine the soy sauce, 1 tablespoon oil and black pepper.
2. Add the beef and toss to coat.
3. Marinate in the refrigerator for several hours or over night.
4. In a heavy skillet or wok, heat remaining oil. Add garlic and ginger; sauté for 1 minutes. Drain beef; reserve marinade.
5. Add beef and cook, stirring constantly, until beef is browned, about 4-5 minutes.
6. Remove beef with slotted spoon and set aside.
7. Add onions, green peppers and mushrooms to skillet. Cook and stir until vegetables a tender-crisp, about 2 minutes.
8. In a small bowl, combine the reserved marinade, beef broth and cornstarch.
9. Return beef to skillet; add marinade mixture. Cook and stir until sauce is thick and bubbly.
10. Add tomatoes; cover and cook until heated through, about 2 minutes.
11. Serve with noodles or rice.
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