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Prep Time: 42 Minutes Cook Time: 8 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. 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.
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