Recipe of the Month – Steak Stir-fry

Nothing beats an easy, quick stir-fry for dinner. I got this one from Family Fun Fast Family Dinners cookbook. It is one my son likes (minus the vegetables). My daughter, on the other hand, loves fried rice. We just use the package from Sunbird though I have made some from scratch before. Either way, this dinner (stir-fry and fried rice) is a winner in my house. I added onions because I didn’t have pea pods on hand when I made this.


2 T. soy sauce

1 T. rice wine vinegar

1 T. sugar

1/2 t. sesame oil

2 1/2 t. cornstarch

1 garlic clove, minced

1 t. minced fresh ginger

3/4 lb. flank steak

2 T. vegetable oil

8 ounces pea pods

1 medium red bell pepper, cut into 1/4-inch-wide strips

1/2 cup chicken broth


Make the marinade for the meat by combining soy sauce, rice wine vinegar, sugar and sesame oil into a medium-size bowl. Add cornstarch and blend it in with the back of the spoon. Stir in garlic and ginger.

Cut steak into 1 1/2 inch long pieces. Stir meat into marinade. Cove and set aside for 30 minutes to marinate.

Heat a wok or large saute pain. Gently rotate the pan to evenly spread oil. Add the meat, spreading it out in the pan, and stif-fry it for 2 to 3 minutes or until well browned. Use a slotted spoon to transfer cooked meat to a plate. Immediately, add pea pods, pepper and chicken broth to the pan. Cook, uncovered, over high heat 1 to 3 minutes, stirring occasionally. Stir in meat and cook another minute or two, until the vegetables are tender.

Serves 4


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