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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fresh ginger and garlic season this mouthwatering mixture of beef strips, sweet peppers, romaine lettuce and crunchy water chestnuts. My husband loves stir-fry, writes Katherine Prier of Conway, Missouri. I like it, too, because it's quick, easy and cleanup is a breeze since everything cooks in one pan. —Katherine Prier, Conway, Missouri Ingredients:
4 teaspoons cornstarch, divided |
1/2 teaspoon sugar |
3 tablespoons reduced-sodium soy sauce, divided |
1 tablespoon sherry or reduced-sodium beef broth |
3 tablespoons additional reduced-sodium beef broth |
3 teaspoons sesame oil, divided |
3/4 teaspoon hot pepper sauce |
1 pound beef top sirloin steak, cut into 1/2-inch strips |
4 teaspoons canola oil, divided |
1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices |
1 medium onion, cut into thin wedges |
1 tablespoon minced fresh gingerroot |
3 garlic cloves, minced |
6 romaine lettuce leaves, cut into 1/2-inch strips |
1 can (8 ounces) sliced water chestnuts, drained |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside.
2. In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Transfer to a large resealable plastic bag; add beef. Turn gently to coat; cover and refrigerate for 1 hour.
3. Drain and discard marinade. In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender. Add garlic; stir 1 minute longer.
4. Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve with rice if desired. Yield: 4 servings.
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