Ingredients: |
Ingredients: 4 tablespoons soy sauce, divided 1 tablespoon balsamic vinegar 1-1/2 teaspoons minced garlic, divided 1 teaspoon brown sugar 3/4 teaspoon ground ginger or 3 teaspoons minced fresh gingerroot, divided 1 pound boneless beef sirloin steak, cut into 1/4 inch strips 2 teaspoons cornstarch 1/2 cup beef broth 2 tablespoons ketchup 2 tablespoons sherry or white wine vinegar 1 tablespoon steak sauce 1/8 teaspoon cayenne pepper 4 teaspoons oil, divided 2 large sweet red peppers, cut into 1-inch pieces 6 green onions, cut into 1" pieces 8 ounces fresh snow peas Hot cooked rice
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Directions: |
Directions:In a resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger, mix well. Add the beef. Seal bag and turn to coat, refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry/vinegar, steak sauce, cayenne and remaining soy sauce until smooth, set aside.
In a large greased skillet or wok, stir-fry beef in batches until no longer pink. Remove and keep warm. In the same pan cook pepper and onions (add a little more oil if necessary), add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture, add to the pan. Bring to a boil; cook and stir for 2 minutes or until sauce thickens. Serve with hot cooked rice. |