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.