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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Monday, March 22, 2010


Stir-fry up a pan of this peanutty beefy recipe and stand back and watch as the flavors mingle and marry.

1 1/4 lbs. lean boneless top sirloin steak
3 tablespoons recuced-sodoim soy sauce
2 to 3 tablespoons brown sugar
2 tablespoons creamy peanut butter
2 teaspons lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon dried crushed red pepper
1/4 teaspoon ground black pepper
2 teaspoons toasted sesame oil
1 medium-size sweet red pepper, seeded and cut into 1-inch pieces
4 green onions, cut into 1-inch pieces
Hot cooked rice
Chopped peanuts

Trim fat from steak and slice diagonally across grain into 1/8-inch strips; set aside.

Combine soy sauce and next 6 ingredients, stirring with a whisk until blended; set aside.

Pour oil around top of a preheated nonstick wok or large skillet, coating sides; heat at medium-high 1 minute. Add steak strips and cook, stirring constantly, 2 minutes. Add sweet red pepper and green onions; cook 2 minutes, stirring constantly. Stir in soy sauce misture; cover and cook 3 minutes or until thoroughly heated. Serve over rice. Sprinkle top with chopped peanuts.
Serves 4

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