This recipe requires two things: First, that you adore spicy dishes, and second, that you love steak. Although I have several recipes that I’ve recreated, I must confess this one comes from The Pampered Chef and has been only slightly modified. (Hey, I know a good recipe when I taste it.)
Okay, now that we’ve gotten that squared away, let’s gather some ingredients!
You will need:
Serving brown rice on the side? I like to start cooking mine before I cut my veggies, especially since it takes 45 minutes to cook. Usually one batch of rice is more than enough:
Do you have your veggies all cut up and ready to go? Here are mine:
Oh, don’t they look beautiful?
Let’s get started!
1. Whisk together soy sauce, cornstarch, and 1 TB olive oil. Add garlic, ginger, pepper flakes, and a pinch of salt if you are using the soy sauce substitute. Add steak and mix together.
2. Pour a couple of teaspoons of olive oil into a large skillet on the stove. Heat on medium high. Add beef mixture and fry just until no longer pink. Remove from the skillet and keep warm.
3. Add another couple of teaspoons of oil to the skillet, plus veggies. Fry until crisp-tender, adding oil as needed to keep from sticking.
4. Return beef to skillet and add broth. Let broth simmer until slightly thickened, stirring gently.
Hint: If you want the steak to be more flavorful, simply combine the ingredients for the marinade, as in the first step, and add the meat. Then let the steak soak overnight (or at least a few hours) before you cook it.
This recipe will serve four people. Enjoy it with some rice on the side and your favorite sweet tea!
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