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Categories:
boneless round steak vegetable oil carrots celery onion soy sauce garlic powder black pepper julienne zucchini cornstarch water
Viewed: 63 - Published at: 2 years agoIngredients
- 3/4 lb. boneless round steak
- 1 tsp. vegetable oil
- 1/2 c. sliced carrots
- 1/2 c. sliced celery
- 1 onion, chopped
- 1 Tbsp. soy sauce
- 1/8 tsp. garlic powder
- 1/8 tsp. black pepper
- 2 c. julienne zucchini
- 1 Tbsp. cornstarch
- 1/4 c. water
Method
- Trim steak and slice across the grain into thin strips. Heat oil in a skillet and stir-fry the beef over high heat, stirring constantly until cooked, 3 to 5 minutes. Reduce heat and add carrots, celery, onion, soy sauce, garlic powder and pepper. Cover and cook until carrots are slightly tender, 3 to 4 minutes. Add zucchini and cook until tender-crisp, 3 to 4 minutes. Mix cornstarch and water until smooth. Add slowly to beef mixture, stirring constantly. Cook until thickened. Serve over hot rice.
