Vegetable and Beef Stir-Fry With Brown Rice |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Good Food Magazine, September 1986. Ingredients:
1 cup brown rice |
1 lb flank steak |
3 tablespoons peanut oil |
1 tablespoon dry sherry |
1 tablespoon soy sauce |
1 tablespoon honey |
2 teaspoons cornstarch |
2 teaspoons minced fresh ginger |
2 teaspoons minced garlic |
3 large scallions, cut diagonally into 1-inch slices |
4 ounces snow peas, trimmed |
1 medium yellow squash, halved lengthwise, then sliced 3/4-inch thick |
1 small red bell pepper, seeded cut into 1/4-inch strips |
1/2 teaspoon hot red pepper flakes |
Directions:
1. Cook rice according to package directions.
2. Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
3. Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
4. Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
5. Serve beef stir-fry with brown rice.
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