Ingredients
¾ pound sirloin beef, sliced thin, pepper to taste
1½ tablespoons cornstarch
2 tablespoons peanut oil
1 teaspoon fresh ginger, minced
2 tablespoons water
½ pound broccoli florets
1 red bell pepper, chopped
½ cup snow peas, ends off + deveined
¼ cup water chestnuts, drained
1 tablespoon garlic, minced
⅛ cup less sodium soy sauce
½ cup freshly squeezed orange juice
½ teaspoon crushed red pepper
Instructions
- Lightly season beef with pepper. Lightly coat cornstarch over beef on both sides.
- Heat peanut oil in a wok or a large skillet over medium-high heat.
- Add beef and ginger then stir-fry for 1-2 minutes.
- Transfer beef to a bowl, cover with foil or plastic wrap and set aside.
- Turn heat down to medium and add water to the hot wok. Add broccoli, bell pepper, snow peas, water chestnuts and garlic then carefully cover top with foil and steam for 2-3 minutes or until broccoli is tender. Stir.
- Pour soy sauce, orange juice, water and red pepper into the wok and bring to boil. Return the cooked beef and stir until sauce thickens, about 2-3 minutes.
