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beef flank vegetable oil cornstarch soy sauce salt onion chicken broth cornstarch soy sauce garlic vegetable oil beef broth tomatoes green pepper red pepper
Viewed: 11 - Published at: 3 years agoIngredients
- 1 lb. beef flank or boneless sirloin steak
- 1 Tbsp. vegetable oil
- 1 tsp. cornstarch
- 1 tsp. soy sauce
- salt and pepper to taste
- 1 medium onion, sliced
- 1/4 c. chicken broth
- 2 Tbsp. cornstarch
- 2 Tbsp. soy sauce
- 2 cloves garlic, finely chopped
- 2 Tbsp. vegetable oil
- 1/2 c. beef broth
- 3 small tomatoes, wedged
- 1 medium green pepper, cut into strips
- 1 medium red pepper, cut into strips
Method
- Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices.
- Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon soy sauce, salt and pepper in a glass bowl.
- Refrigerate 30 minutes. Mix chicken broth, 2 tablespoons soy sauce and the sugar.
- Heat in wok or large skillet until hot.
- Add 3 tablespoons vegetable oil; rotate to coat.
- Add onion and garlic; stir-fry until garlic is brown.
- Add beef; stir-fry until beef is brown, about 3 minutes. Remove beef from wok.
- Add 2 tablespoons vegetable oil; rotate to coat.
- Add tomatoes; stir-fry 30 seconds.
- Stir in 1/2 cup beef broth; heat to boiling.
- Stir in cornstarch mixture and cook, stirring until thickened.
- Add peppers and beef.
- Stir-fry 30 seconds.
- Yields 6 servings.
