Steak & pepper stir-fry
6 servings
Ingredients
| Quantity | 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 | Sm. onion, chopped | |
| 1 | Sm. green pepper, cut in thin strips | |
| 1 | cup | Hot cooked rice |
Directions
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