First off, I want to apologize because I have been terrible about posting recipes of late. All you are getting from me these days is a menu plan with the very occasional recipe thrown in. I have been feeling BLAH, I must admit. The snowy spring we are having in ND is taking it's toll on my mental state;)
This month, I lost my dear aunt to cancer after a courageous 12 year battle. She was a beautiful, fun-loving person and she is going to be sorely missed. A year ago, she gave me a recipe book with some of her favorite recipes. When it came to cooking, canning, and fun recipe ideas, we were kindred spirits. I have been enjoying paging through the recipe book and I can't wait to share some of her recipes on my blog.
In the meantime, here is a fabulous, easy, and even HEALTHY stir-fry that I made recently. With the multi-colored vibrant peppers, it was a truly beautiful dish that everyone in my family seemed to really enjoy.
Here is what you will need:
2 1/2 teaspoons cornstarch, divided
1 teaspoon sugar, divided
1/2 teaspoon salt
1 pound flank steak, trimmed and thinly sliced across the grain
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup sugar snap peas, trimmed
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper
Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
Source: Cooking Light
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