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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Meet the Cook: I've enjoyed cooking and baking since I was just a girl - and my husband and I now have eight grandchildren! But this recipe is actually his. He's a meat cutter, and we'll have this dish as often as once a week (it's as good, if not better, reheated). We've made this for family dinners, picnics, potlucks...it's so popular I make sure I have a copy of the recipe to pass out. -Patricia Ann Fredell, Orion, Illinois Ingredients:
2 tablespoons cornstarch, divided |
4 tablespoons dry sherry or beef broth, divided |
4 tablespoons soy sauce, divided |
1 garlic clove, minced |
1/2 to 1 teaspoon crushed red pepper flakes |
1 beef top sirloin steak (1 pound) , thinly sliced |
1/2 cup water |
3 tablespoons canola oil, divided |
1 green pepper, seeded and cut into strips |
1 sweet red pepper, seeded and cut into strips |
cooked rice or chow mein noodles |
Directions:
1. In a medium bowl, combine 1 tablespoon of the cornstarch with 2 tablespoons of sherry or broth, 2 tablespoons soy sauce, garlic and dried red pepper. Add beef and toss to coat. Set aside.
2. In a small bowl, combine water with remaining cornstarch, sherry and soy sauce. Set aside.
3. In a wok or skillet, heat 1 tablespoon oil on medium-high. Add green and red peppers; stir-fry 1 minute. Remove peppers to a platter. Add remaining oil and half the beef; stir-fry until beef is no longer pink. Remove and stir-fry remaining beef. Return peppers and beef to pan. Stir cornstarch mixture and add to pan; bring to a boil, stirring constantly. Cook 1 minute. Serve immediately with rice or chow mein noodles. Yield: 4-6 servings.
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