- 4 Tbsp. sugar
- 6 Tbsp. soy sauce (we used reduced-sodium soy sauce)
- 3 Tbsp. fresh lime juice
- 1 tsp. dried crushed red pepper
- 8 tsp. minced garlic
- 4 Tbsp. peanut oil, divided
- 1 (10-oz.) sirloin steak, thinly sliced across the grain (we used 1 lb. of beef stir-fry meat)
- 1 lb. fresh green beans, cut into 2-inch pieces
- 2 red bell peppers, cut into ¼- to ½-wide strips
- 2 tsp. cornstarch
- 3 cups hot cooked rice
- Mix the first 5 ingredients together in a large resealable plastic bag, whisking in 3 tablespoons of the peanut oil afterwards. Add the steak into the plastic bag, sealing the bag afterwards. Let the beef marinate at room temp. for 15 minutes.
- Take the steak out of the marinade, reserving the marinade afterwards. Take a wok (we used a large skillet) and pour in the remaining peanut oil, setting the heat to medium-high. Once the oil’s hot, add the beef in, stirring occasionally for 1 ½ minutes or until the beef is browned. Take the beef out and transfer to a plate. Add the green beans and bell peppers to the wok, stirring constantly for 3 minutes.
- Whisk the cornstarch into the marinade, stirring until fully combined. Pour the cornstarch mixture into the wok with vegetables, stirring constantly for 30 seconds or until the sauce looks like it’s thickened. Add the steak back into the wok, continuing to stir for another 30 seconds, mixing everything together. Take the skillet off the heat and serve the beef mixture over rice.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Southern Living.
Take care everybody !