Ingredients
1 (1-inch-thick) boneless top round steak
1/3 cup gluten free soy sauce
¼ cup lemon juice
¼ cup water
2 -3 tsp dried crushed red pepper
4 garlic cloves, minced
1 Tbs vegetable oil
4 green onions, cut into 2-inch pieces
2 carrots, thinly sliced
2 tsp cornstarch
Minute® Rice-Premium
Directions
Cut steak across the grain into 1/8-inch-thick strips and place in a medium bowl. Combine gluten free soy sauce, lemon juice, water, crushed red pepper and garlic. Reserve half of mixture. Pour remaining mixture over steak. Cover and chill 30 minutes. When ready to cook, drain steak and discard marinade. Stir-fry half of steak in ½ Tbs hot oil in a large non-stick skillet or wok over medium-high heat for 1 minute or until outside of beef is no longer pink. Remove from skillet and repeat procedure with remaining oil and steak. Remove from skillet. Add the green onions and carrots to skillet and stir-fry for 3 minutes or until vegetables are crisp-tender. Whisk cornstarch into reserved soy sauce mixture; stir into vegetables and stir-fry until thickened. Return steak to pan and stir-fry until thoroughly heated. Cook rice according to package directions. Top hot rice with steak mixture and serve immediately.
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