Garlic Steak Stir-Fry
Yield
6 servingsPrep
30 minCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, round steak
or veinson |
|
| ¼ | cup |
soy sauce, light
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| ¼ | teaspoon |
ginger
|
|
| 2 | each |
garlic cloves
mashed |
|
| ¼ | cup |
cooking sherry
|
* |
| 4 | tablespoons |
peanut oil
|
|
| 2 | each |
garlic cloves
chopped |
|
| 1 ½ | cups |
water
boiling |
|
| 3 | large |
green bell peppers
sliced in strips |
|
| 1 | cup |
water chestnuts
sliced |
*
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | x |
sesame oil
or sherry, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef, round steak
or veinson |
|
| 59 | ml |
soy sauce, light
|
|
| 1 | each |
beef bouillon cubes
low sodium |
*
|
| 1.3 | ml |
ginger
|
|
| 2 | each |
garlic cloves
mashed |
|
| 59 | ml |
cooking sherry
|
* |
| 6E+1 | ml |
peanut oil
|
|
| 2 | each |
garlic cloves
chopped |
|
| 355 | ml |
water
boiling |
|
| 3 | large |
green bell peppers
sliced in strips |
|
| 237 | ml |
water chestnuts
sliced |
*
|
| 45 | ml |
cornstarch
|
|
| 1 | x |
sesame oil
or sherry, to taste |
*
|
Directions
Cut meat against the grain into ½ inch strips This is easier to do if meat is partially frozen.
Make a marinade for the meat by combining soy sauce, bouillon, ginger, mashed garlic and sherry.
Marinate steak for 2 to 12 hours in the refrigerator.
Dry meat on paper towels.
In a wok, heat peanut oil and sauté chopped garlic until it turns golden brown.
Remove, leaving at least 2 tablespoons of oil in wok.
Add meat to oil and sauté until brown add just a dash of sherry or sesame oil to meat while it's browning.
Add reserved marinade and 1 cup boiling water.
Simmer 45 minutes or less time, if desired.
When meat is tender, remove and keep in warm oven.
Pour marinade in separate pan and add cornstarch.
Add remaining ½ cup boiling water, if needed.
Simmer until thick.
Stir-fry green pepper and water chestnuts in liquid remaining in wok.
Add meat and marinade gravy.
Add dash sesame oil to taste.
Serve over cooked rice.
