Hunan Beef Stir-Fry

SUBMITTED BY: COLLEGE INN® Broth 

"Take your family’s taste buds on a tour of the Far East. This healthy crowd-pleaser is quick and easy."
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PREP TIME  15 Min
COOK TIME  6 Min
READY IN  1 Hr 21 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 5 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1 pound flank steak, thinly sliced
  • 1/2 cup COLLEGE INN® Beef Broth
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon red pepper flakes (to taste)
  • 2 teaspoons cornstarch
  • 2 tablespoons oil
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 cup sliced red bell pepper
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 6 green onions, cut in 2-inch lengths

DIRECTIONS

  1. Combine 3 tablespoons soy sauce, 1 tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt in medium bowl; add meat and marinate 1 hour.
  2. Combine remaining soy sauce, sherry, sugar and salt with beef broth, vinegar and pepper flakes. Dissolve cornstarch in mixture; set aside.
  3. Heat oil over high heat in skillet or wok. Add meat, garlic and ginger. Stir-fry about 2 minutes. Add bell pepper, water chestnuts and green onions; continue cooking 1 minute.
  4. Add cornstarch mixture. Cook, stirring constantly, until thickened and translucent. Serve over rice, if desired.
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