Lime Beef and Vegetable
|Beef top round steak||3⁄4 Pound|
|Finely shredded lime peel||1⁄2 Teaspoon|
|Lime juice||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Green beans with toasted almonds||9 Ounce, frozen french style thawed and drained (1 Package)|
|Green onions||2 , cut into 2-inch lengths|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Hot cooked rice/Couscous||1 Cup (16 tbs)|
Partially freeze beef.
Thinly slice, across the grain, into bite-size pieces.
Set the beef aside.
For sauce, in a small bowl stir together lime peel, lime juice, Worcestershire sauce, sugar, and cornstarch.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry garlic in hot oil for 30 seconds.
Add green beans and almonds to wok.
Stir-fry 2 minutes.
Add green onions and stir-fry about 1 minute or till vegetables are crisp-tender.
Remove from wok.
Add half of the beef to the wok.
Stir-fry for 2 to 3 minutes or till done.
Remove meat from wok.
Stir-fry remaining beef for 2 to 3 minutes.
Return all meat to wok.
Push meat mixture from center of wok or skillet.
Stir sauce and add to center of wok.
Cook and stir till thickened and bubbly.
Add mushrooms and vegetable mixture.
Cook and stir for 1 minute more.