- 4
Ingredients
- 1 lb. beef sirloin steak
- 1 T. reduced-sodium soy sauce
- 1 t. cornstarch
- 3 T. reduced-sodium soy sauce
- 2 T. dry sherry or water
- 2 T. Oriental chili sauce with garlic
- 2 T. water
- 1 T. cornstarch
- 1 T. toasted sesame oil
- 1 T. canola oil
- 3 cloves garlic, minced (1-1/2 t. minced)
- 2 T. minced fresh ginger
- 8 oz. fresh mushrooms, quartered
- 3 carrots halved lengthwise and thinly sliced
- 2 medium red bell peppers, cut into bitesize strips
- or use assorted colors of mini peppers in strips
- 8 oz. fresh snow pea pods, trimmed and halved cross-wise
Preparation
Step 1
1. Trim fat from beef and cut into thin bite-size strips. Place beef in a medium bowl. Add the 1 T. soy sauce and the 1 t. cornstarch; stir to combine. Cover and let stand for 15 min. Meanwhile, for sauce, stir together the 3 T. soy sauce, the sherry, chili sauce, the water, and the 1 T. cornstarch, add sesame oil; set aside.
2. In a wok, heat canola oil over medium high heat. Add garlic and ginger; stir-fry for 30 sec. Add mushrooms; stir-fry for 1 min. Add carrots; stir-fry for 2 min. Add bell peppers and peapods; stir-fry for 2 min. Remove vegetables from wok.
3. Add beef mixture to wok. Stir-fry for 2-3 min. until desired doneness. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Cook and stir 2 min. more. Return vegetables to wok. Stir to coat with sauce. Cook and stir until heated through.