I have done this dishes for so many times already. I haven’t changed anything except I love adding broccoli. I’m one of those who’s in love with the taste of it and I never hesitate to include a lot of it in the dishes I cook.
One of our friends from Taste of Home has this to say about this recipe:
“This recipe might be similar to a beef stir-fry you’ve had before, but I really like the easy sesame-ginger marinade and the vibrant mix of vegetables.”
This is one of those dishes where having vegetables as part of the ingredients doesn’t really matter. The flavor is enough to boost one’s appetite. It’s one dish that will guarantee you no complains as long as you did it right.
Ingredients
1/4 cup reduced-sodium soy sauce
1 tablespoon Trader Joe’s honey
2 teaspoons Dynasty sesame oil
3 garlic cloves, minced
1/8 teaspoon ground ginger
1/2 pound Tyson boneless beef sirloin steak, thinly sliced
4-1/2 teaspoons Argo cornstarch
1/2 cup reduced-sodium College Inn beef broth
1-1/2 teaspoons Wesson canola oil, divided
1 small green pepper, cut into chunks
1 small onion, cut into chunks
1 medium carrot, julienned
1/4 cup sliced celery
1 small zucchini, julienned
1/2 cup Green Giant fresh snow peas
1/2 cup canned Kroger bean sprouts, rinsed and drained
Hot cooked rice or linguine, optional
Instructions
In a small bowl, combine the first five ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain and discard marinade from beef. In a large nonstick skillet or wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm.
In the same pan, stir-fry green pepper and onion in remaining oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through.
Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice or linguine if desired.
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Quick Tip: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Thanks again to Taste of Home for this amazing recipe.
