Prep Time Makes/Yield
35 min 6
servings
Categories Oktoberfest • Asian
13 INGREDIENTS
1-1/2 tablespoons cornstarch 1-1/2 teaspoons granulated sugar
1-1/2 teaspoons crushed red pepper flakes
1/4 cup water
1 can (14.5 oz
each) Hunt's® Fire Roasted Diced Tomatoes
4 tablespoons Pure Wesson® Vegetable Oil,
divided
2 teaspoons garlic, minced, divided
1-1/4 pounds boneless beef top sirloin steak, cut into thin strips
8 green onions, cut diagonally into 1/2-inch lengths (8 onions = about 1 cup)
1/2 cup finely chopped red bell pepper
2 small zucchini, halved lengthwise, cut into 1/4-inch-thick slices
1/2 teaspoon salt
Hot cooked rice, optional
Instructions
3 STEPS
Step 1
Combine cornstarch, sugar and crushed red
pepper in medium bowl.
Stir in water. Add diced tomatoes with their liquid; stir until well blended; set aside.
Step 2
Heat 2
tablespoons of the oil in wok or large skillet over high heat 1 minute. Add 1 teaspoon garlic and
the steak; stir-fry 3
minutes or until steak strips are no longer pink in centers. Remove from pan;
cover to keep warm.
Step 3
Heat remaining
2 tablespoons oil in same wok. Add remaining 1
teaspoon garlic, the green onions, bell peppers,
zucchini and salt. Stir-fry 5 minutes, or until vegetables are crisp-tender.
Stir tomato mixture. Add to vegetable
mixture in wok; cook 2 minutes, or until sauce is thickened,
stirring constantly. Stir in steak. Serve over rice, if
desired.
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