I made this stir-fry dish up last minute when I couldn't get to the grocery. It's all ingredients I had on hand. Super yummy! You could easily change it up with different veggies if you don't have these available.
1 pound lean sirloin
1/2 cup soy sauce
2 Tbsp dry sherry
1 inch ginger root, finely chopped
1-1 1/2 tsp red pepper flakes
1 cup carrots, sliced
1 can baby corn
1 can sliced water chestnuts
1/4 cup green onions, thinly sliced
1 Tbsp arrowroot powder
2 cups cooked rice
1 Tbsp vegetable oil
Slice the sirloin against the grain.
Combine the soy sauce, sherry, chopped ginger, and red pepper flakes. Add the sirloin and allow to marinate for 1/2 hour.
Heat oil in skillet or wok.
Stir-fry sirloin in batches until no longer pink and remove from heat, reserving marinade.
Add carrots and stir-fry 1 minute
Drain corn and water chestnuts. Add to pan and stir-fry until vegetables are heated through.
Stir arrowroot into reserved marinade. Add to pan with vegetables and bring to boil. When sauce is thickened, add steak and reheat.
Serve over cooked rice, topped with sliced green onions.
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