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Categories:
beef soy sauce clove garlic onion red pepper vegetable oil cremini mushrooms fresh vegetables ginger water brown rice
Viewed: 16 - Published at: 8 years agoIngredients
- 1 beef top round steak
- 13 c. reduced-sodium soy sauce
- 2 clove garlic
- 1 medium onion
- 1 red pepper
- 2 tsp. vegetable oil
- 1 package sliced cremini mushrooms
- 1 bag fresh vegetables for stir-frying (such as broccoli, carrots, snow peas)
- 2 tbsp. grated, peeled fresh ginger
- 3/4 c. water
- 1 package precooked brown rice
Method
- With knife held in slanting position, almost parallel to cutting surface, cut round steak crosswise into 1/8-inch-thick slices.
- In medium bowl, toss steak slices with 1 tablespoon soy sauce and 1 crushed garlic clove.
- Let stand 5 minutes.
- Meanwhile, cut onion in half, then thinly slice crosswise.
- Cut red pepper into 1/4-inch-thick slices.
- Set vegetables aside.
- In deep nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot but not smoking.
- Add half of beef and stir-fry 30 to 45 seconds or just until beef is no longer pink.
- Transfer beef to plate.
- Repeat with remaining beef, without adding additional oil.
- In same skillet, heat remaining 1 teaspoon oil until hot.
- Add mushrooms and onion; cover and cook 3 to 4 minutes or until mushrooms are browned, stirring occasionally.
- Add vegetables for stir-frying, red pepper, ginger, water, and remaining soy sauce and garlic to skillet.
- Cook 5 to 6 minutes or until vegetables are tender-crisp, stirring frequently.
- Remove skillet from heat; stir in beef with its juices.
- Serve over rice.
