Ingredients
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1
-
1
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3
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1
-
1
-
1
-
2
-
2
-
2
-
3
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-
-
-
-
Directions
Vegetable and Beef Stir-Fry With Brown Rice, From Good Food Magazine, September 1986., A good, basic and not salty (which is nice for a change) stir-fry recipe. I did add 1 tbsp Oyster Sauce. I made this for the ZWT4 Diabetic Challenge which required you add 5 more more veggies to the dish. . .so I went overboard and put in like 10; used red pepper, green pepper onion, broccoli, baby carrots, snow peas, bamboo shoots, water chesnuts, mushfrooms, baby corn, and bok choy! Thanks!
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Steps
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1
Done
|
Cook Rice According to Package Directions. |
|
2
Done
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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
Done
|
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
Done
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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
Done
|
Serve Beef Stir-Fry With Brown Rice. |
