Steak & pepper stir-fry

Yield: 6 servings

Measure Ingredient
1 tablespoon Thick steak sauce
1 teaspoon Dijon-style mustard
1 teaspoon Cornstarch
1 cup Beef or vegetable broth
½ pounds Beef sirloin, cut in thin strips
1 teaspoon Freshly ground black pepper
2 teaspoons Peanut or vegetable oil
1 \N Sm. onion, chopped
1 \N Sm. green pepper, cut in thin strips
1 cup Hot cooked rice

In a small bowl, stir together steak sauce, mustard, cornstarch and broth until smooth; set aside. Sprinkle beef strips with plack pepper; using flat side of a cleaver or meat mallet, pound pepper into strips. Place wok over medium heat; add oil. When hot, add seasoned beef strips; stir-fry until lightly browned. Stir in onion and bell pepper; stir-fry 30 seconds. Add steak sauce mixture to wok; bring to a boil, stirring constantly, until slightly thickened.

Serve over hot cooked rice.

Calories: 300 per serving

From: Slim Wok Cookery cookbook Posted by: Debbie Carlson - Cooking Echo

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