Beef and Peppers
Kristy
ingredients
- 2 1/2 tbsp. soy sauce
- 1 tbsp. oriental sesame oil
- 3 tsp. cornstarch
- 1 tsp. minced peeled fresh ginger
- 1 garlic clove, minced
- 1/2 lb. beef tenderloin cut into thin strips
- 1/4 c. canned beef broth (low sodium)
- 6 tbsp. vegetable oil
- 1 (8 oz.) can sliced water chestnuts, drained
- 1 large green bell pepper, thinly sliced
- Freshly cooked rice or pasta
- Some people add onions too
directions
- 1
1. Combine 1 1/2 tablespoons soy sauce, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes. Combine broth, remaining 1 tablespoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.
- 2
2. Heat 3 tablespoons vegetable oil in a heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from pan. heat remaining 3 tablespoons oil in pan. Add beef with marinade and stir fry until just cooked through, about 4 minutes. Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with rice or pasta.
Source: Molly McCabe
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews