It is that time of year once again. Bittersweet at our house. Where did the summer go? Is it really time for school to begin? Each year flies by faster than the one before and that old familiar melancholy feeling returns. [Read more…]
Garlic Ginger Beef Stir Fry
1 pound flank steak, sliced thinly across the grain
2 cloves garlic, minced
2 teaspoons grated, peeled gingerroot
1 can (14.5 ounces) beef broth
3 tablespoons light soy sauce
3 tablespoons hoisin sauce
1 1/2 tablespoons cornstarch
1 tablespoon vegetable oil
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup broccoli florets
2 to 3 carrots, sliced very thin
1 red, green or yellow bell pepper, cut into thin strips
1/2 medium onion, chopped
1 can (8 ounces) sliced water chestnuts, drained
1 tomato, seeded and cut into thin wedges
Hot cooked brown or white rice
Place steak strips in a zip-top bag, add garlic and ginger. Seal bag and toss to coat evenly; set aside.
Combine beef broth, soy sauce, hoisin sauce and cornstarch in a small bowl; stir well to dissolve the cornstarch; set aside.
Heat oil in large skillet over medium-high heat. Add the seasoned beef mixture and red pepper flakes. Cook, stirring frequently, 5 to 6 minutes or until beef is browned. Remove beef with a slotted spoon and set aside.
Add the broccoli, carrots, pepper strips, onion, and water chestnuts to skillet. Cook 3 to 5 minutes, stirring constantly. Add 3 tablespoons water and cook until moisture evaporates. Return beef to vegetable mixture.
Pour broth mixture into the skillet and cook, stirring constantly 1 to 2 minutes, or until thickened and bubbly. Add tomato wedges and toss gently.
Serve over cooked rice.
Makes 4 servings
Tip: Slicing flank steak is especially easy if the meat is really cold—almost frozen. Pop it into the freezer for about 30 minutes, then slice while icy cold.