While this recipe is not the healthiest (due to cornstarch, sugar and soy sauce) it is easy and very tasty. I’ve had this recipe forever and I think I got it from Paula Deen’s magazine, but couldn’t swear to it. I have made my own changes that I prefer over the exact recipe I found long ago.
What ya need:
- 1 pound – flank steak (cut in strips) or to make it easier just buy pre-cut stir fry beef
- 2 tbsp – cornstarch
- 1 tsp – salt
- 1 tsp – pepper
- 2 tbsp – olive oil or vegetable oil
- 2 tbsp – minced garlic
- ¼ cup – water
- 3 tbsp – low sodium soy sauce
- 1 tsp – sugar
- 1 tbsp – sherry
- 2 red bell peppers – cut in slices
- 1 package of romaine lettuce (or you can use broccoli)
- Brown rice
What ya do:
- In a medium bowl, combine beef, cornstarch, salt and pepper. Stir well.
- In a large skillet or wok, heat oil over medium heat. Once heated, add beef mixture and garlic. Cook till meat is no longer pink.
- While beef and garlic mixture is cooking combine water, soy sauce, sugar and sherry in a small bowl.
- Once beef is cooked through add sauce mixture and cook for about 2 minutes until sauce thickens just slightly.
- Add bell peppers and romaine lettuce.
- I use bagged romaine because its faster. I pick out real white pieces or pieces with the core/stem thingy’s.
- You could also use broccoli in place of the lettuce.
- Mix together until lettuce is wilted (it will wilt like spinach does).
- Serve over brown rice.