Beef strips stir-fried with veggies in a soy-sesame sauce. Quick, savory, and loaded with umami – great with rice or noodles.
Ingredients:
5 tablespoons dark soy sauce
8 tablespoons crisco® canola oil or vegetable oil
2 teaspoons honey
2 teaspoons dijon mustard
1/2 teaspoon red pepper flakes 1 pound flank steak, cut into thin strips
2 cloves garlic, minced
2 teaspoons fresh ginger, minced 1 medium onion, thinly sliced
1 red bell pepper, thinly sliced 1 green pepper, thinly sliced 1 bunch broccoli, cut into flowerets
1 (8 ounce) can sliced water chestnuts
3 tablespoons sesame seeds, toasted
steamed rice as an accompaniment
Directions:
Whisk together soy sauce, 4 tablespoons CRISCO® Oil, honey, mustard and red pepper flakes, in a medium bowl. Add steak and toss. Marinate, covered at room temperature for 15 minutes.
Heat 2 tablespoons CRISCO® Oil over moderately high heat, in a wok or heavy skillet. Heat until hot, but not smoking. Saute garlic, ginger, onion, bell peppers and broccoli, stirring, 5-7 minutes.
Transfer mixture to another bowl.
Heat 2 tablespoons CRISCO® Oil in wok over high heat until hot, but not smoking. Saute steak, stirring about 2 minutes.
Stir in sauteed vegetables, water chestnuts and sesame seeds until heated through.
Serve over steamed rice with additional soy sauce.
