Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Sesame Beef Stir Fry




Source of Recipe


Cooking Pleasures, Dec/Jan 03/04






List of Ingredients



• 5 T dark soy sauce
  
• 8 T canola or vegetable oil
  
• 2 tsp honey
  
• 2 tsp dijon mustard
  
• 1/2 tsp red pepper flakes
  
• 1 lb flank steak, cut into thin strips
  
• 2 garlic cloves, minced
  
• 2 tsp fresh ginger, minced
  
• 1 medium onion, thinly sliced
  
• 1 red pepper, thinly sliced
  
• 1 green pepper, thinly sliced
  
• 1 bunch broccoli, cut into flowerets
  
• 1 (8 oz) can sliced water chestnuts
  
• 3 T sesame seeds, toasted
  
• steamed rice as an accompaniment
  






Instructions



1. In a medium bowl, whisk soy sayce, 4 T oil, honey, mustard and red pepper flakes.
   
2. Add steak and toss. Marinate, covered, at room temperature for 15 minutes.
   
3. In a wok or heavy skillet heat 2 T oil over moderately high heat until hot but not smoking and saute garlic, ginger, onion, bell peppers and broccoli; stirring 5-7 minutes.
   
4. Transfer to another bowl. Heat 2 T oil in wok over high heat until hot but not smoking and suate steak, stirring, about 2 minutes.
   
5. Stir in sauteed vegetables, water chestnuts, and sesame seeds until heated through. Serve over steamed rice with additional soy sauce.
   






Final Comments


Serves 4