Beef & Vegetable Saute
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Top round steak/Flank steak||1 1⁄2 Pound (1/2 To 3/4 Inch Thick)|
|Onion||1 Large, thinly sliced|
|Thinly sliced carrots||1 1⁄2 Cup (24 tbs)|
|Green beans||1 Cup (16 tbs), cut into 1-inch lengths|
|Water||1 Cup (16 tbs)|
|Thinly sliced zucchini||1 1⁄2 Cup (24 tbs)|
Cook this colorful dish in a flash, the Asian way.
You stir-fry lean beef first, then toss a bright mix of vegetables into the pan.
It all gets stirred together with a flavorful, slightly sweet sauce.
In a small bowl, combine brown sugar, cornstarch, vinegar, and soy sauce; stir until cornstarch is dissolved.
Trim and discard any fat from meat.
Cut meat into slanting slices 1/8 to 1/4 inch thick.
In a wide nonstick frying pan, melt 1 tablespoon of the butter over medium-high heat.
Add meat strips, a few at a time, and cook, stirring, until well browned, adding remaining 1 tablespoon butter as needed; lift out meat as it browns and set aside.
When all meat is cooked, add onion, carrots, beans, and 1/2 cup of the water to pan; stir well, cover, and cook, stirring often, for 8 minutes.
Stir in zucchini and remaining 1/2 cup water; cook, uncovered, just until vegetables are tender to bite (about 2 more minutes).
Stir cornstarch mixture and add to vegetables along with meat; cook, stirring, until sauce boils and thickens.