Yield: 1 servings
|1 pounds||Beef top sirloin steak (cut 1 inch thick) OR|
|1 pounds||Flank steak (cut 1" thick)|
|2 tablespoons||Vegetable oil, divided|
|1 large||Clove garlic, minced|
|⅛ teaspoon||Black pepper|
|2 cups||Broccoli florets|
|1 cup||Thin red pepper strips|
|1 teaspoon||Italian seasoning|
|Hot cooked linguini|
Cut beef steak into ⅛ to ¼-inch strips. Heat 1 tablespoon oil in a wok over high heat. Stir-fry beef strips (half at a time) and garlic 1 to 2 minutes. Do not overcook; beef will still be pink; remove from wok, season with salt and pepper and keep warm. Add remaining oil to wok. Stir-fry broccoli florets and red pepper over high heat for 6 to 7 minutes, or until crisp-tender. Combine water, cornstarch, and Italian seasoning; stir into vegetable mixture. Cook until sauce is thickened, about 1 minute, stirring constantly.
Return beef to the wok; cook until heated through. Serve over hot cooked linguini.
Makes 4 servings.
[ 1989 Beef Board and Beef Industry Council ] From: Sandee Eveland Date: 06-28-95 (09:21) (160) Fido: Recipes