Beef Stir Fry With Fragnant Vegetables
|Boneless sirloin||3⁄4 Pound, trimmed of fat and cut into 1/4-inch strips|
|Finely chopped fresh ginger||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Beef broth||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Broccoli florets||2 Cup (32 tbs)|
|Yellow squash||1 , sliced|
|Red bell pepper||1 , julienned|
|Green onions||4 , sliced on the diagonal|
|Hot red pepper flakes||1⁄4 Teaspoon|
Marinate the beef strips for at least 1 hour in a mixture of the ginger, garlic, broth, soy sauce, and vegetable oil.
Heat a wok or large skillet over high heat.
Add 1 tablespoon vegetable oil and the broccoli.
Cook the broccoli for about 5 minutes.
Add the squash and stir-fry for an additional 2 to 3 minutes.
Add the bell pepper and cook 1 to 2 more minutes.
Remove the vegetables and set aside.
Add another tablespoon of vegetable oil, the beef strips, including the marinade, and cook over high heat for a minute or two, until just cooked through.
Stir the vegetables back into the wok to reheat, adding the green onions and red pepper flakes.
After about 1 minute, remove from the heat.