Quick lemon-beef stir fry
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Beef flank steak, thinly slc |
| 2 | eaches | Cloves garlic, minced |
| 2 | tablespoons | Hoisin sauce |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Lemon juice, fresh |
| 1 | x | White pepper |
| ¼ | cup | Carrots, shredded |
| ¼ | cup | Mushrooms, fresh, sliced |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Sugar |
| ⅛ | teaspoon | Red chili flakes |
| 1 | teaspoon | Lemon zest, finely minced |
| 1 | x | Salt |
| 1 | can | Water chestnuts, sm, sliced |
| ½ | cup | Snow peas |
Directions
Heat a wok or skillet. Add 1T vegetable oil. Add thinly sliced beef and sautee until half cooked. Combine soy, hoisin, garlic, sugar, chili, lemon and cornstarch into sauce and add to beef. When glazey, about 1 minute, add salt & white pepper to taste and stir in vegetables. Stir-fry until mushrooms and snow peas are cooked but still crunchy. Serve immediately with plain rice. See note on lemon ZEST.