Beef italiano
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
| 2 | cups | Broccoli florets |
| 1 | cup | Thin red pepper strips |
| ½ | cup | Water |
| 2 | teaspoons | Cornstarch |
| 1 | teaspoon | Italian seasoning |
| Hot cooked linguini | ||
Directions
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