Stir-Fried Steak and Vegetables
Ingredients
1 Beef top round steak (1 pound)
1/2 cup Soy sauce
2 Large garlic cloves, crushed with press
1 Medium onion
1 Red pepper
2 t. Vegetable oil
1 package (8 oz) sliced cremini mushrooms
1 bag (16 oz) fresh vegetables for stir-frying (such as broccoli, carrots, snow peas)
2 t Grated peeled fresh ginger
3/4 cup Water
1 Pouch precooked brown rice, heated as label directs
Preparation
Cut round steak crosswise into 1/8 inch thick slices. In medium bowl, toss steak slices with 1 T soy sauce, and 1 crushed garlic clove. Let stand 5 minutes. Meanwhile, cut onion in half, then thinly slice crosswise. Cut red pepper into 1/4 inch thick slices. Set vegetables aside. In deep nonstick 12 inch skillet, heat 1 t. oil over medium high heat until very hot but not smoking. Add half of beef and stir-fry 30-45 seconds or until beef is no longer pink. Transfer beef to plate. Repeat with remaining beef without adding additional oil. In same skillet, heat remaining 1 t. oil until hot. Add mushrooms and onion; cover and cook 3-4 minutes or until mushrooms are browned, stirring occasionally. Add vegetables for stirfrying, red pepper, ginger, water, and remaining soy sauce and garlic to skillet. Cook 5-6 minutes or until vegetables are tender crisp, stirring frequently. Remove skillet from heat; stir in beef with it's juices. Serve over rice.