So, I went to the Farmer’s Market on Saturday and saw these delicious sugar snap peas and the freshest bean sprouts I’ve ever seen and knew immediately what I was going to do with the skirt steak that was at home in my fridge. This recipe took under 20 minutes to get to the table once I had everything prepared. Give it a try–and have a great holiday today if you’re lucky enough to have President’s Day off!!
BEEF STIR FRY
1 1/4 lb skirt steak, cut into 2-inch pieces
1/2 t ginger, minced
1 clove garlic, chopped
1/4 cup soy sauce
1/4 cup water
2 T Brown Sugar Blend Splenda or 1 t Splenda
1 carrot, grated
1 cup broccoli florets
1 cup sugar snap peas
2 t cornstarch mixed with 2 t water
1 cup bean sprouts
Mix the ginger, garlic, soy, water and sweetener in a small bowl and add the meat, carrots, snap peas and broccoli. Let meat marinate for about 20 minutes and so it reaches room temperature. In a hot saute pan, drop the meat mixture into it. Stir fry for about 3-5 minutes, or until the meat is almost done. Add the cornstarch mixture and continue to cook for another 2-3 minutes, adding the bean sprouts in at the last minute.