Tangy Steak and Veggie Stir-Fry
I like making stir-fry now and then. And, what I really like is that stir-fry dishes are quick and easy to prepare.
All you need is a piping hot skillet filled with a touch of oil and chopped vegetables and meat, skillet ready. The mix of vegetables in this recipe cooks crisp-tender very quickly and they’re colorful also.
Spicy food is right up my alley, and this sauce is indeed a little tangy. Lessen the ginger if you like it milder. Since this cooks super fast, just be sure you have all the ingredients prepped and ready to cook when the skillet or wok is ready. It’s packed with flavor and is “healthy-ish” too! Give it a try for a quick tasty dinner!
Tangy Steak and Veggie Stir-fry
2 tablespoons cornstarch
2 tablespoons brown sugar
1½ teaspoons ground ginger
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon seasoned pepper
½ cup soy sauce
1½ cups cold water
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon cooking oil
8 ounces mushrooms, sliced
8 ounces snow peas
1 green bell pepper, chopped
1 orange bell pepper, chopped
8 scallions, sliced, divided
10-12 grape tomatoes, halved
Hot cooked rice
In a medium bowl, whisk together the first 8 ingredients, set aside.
In a skillet or wok, stir-fry steak in hot oil for 3-4 minutes, set aside.
Add mushrooms to skillet and sauté until liquid is released.
Add snow peas, bell peppers and scallions, stir-fry for 2 minutes, until crisp-tender.
Add tomatoes and stir.
Stir in sauce ingredients.
Return beef to skillet and heat through.
Serve over hot rice.
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!