PREP TIME: 15 MINUTES
COOKING TIME: 15 MINUTES
2lbs – skirt steak, thinly sliced
1 tbsp cornstarch
1 tbsp soy sauce
2 tsp dry sherry
1 tbsp vegetable oil
1 tbsp garlic, minced
2 carrots, thinly sliced
1 cup snow peas, cleaned
2 plum tomatoes, chopped
1 tsp ground cumin
2 scallions, thinly sliced
- Add cornstarch, soy sauce and sherry to a bowl and whisk together. Add beef and thoroughly mix.
- Heat a wok or deep saute pan to smoking hot, add 1/2 of the beef and brown on both sides. Set aside and do the same with the rest of the meat. Set all the meat aside.
- In the pan add: oil, carrots, snow peas, tomatoes and garlic. Stir-fry for about 5 minutes. Season with salt and pepper to taste. Add back the beef and add cumin. Mix thoroughly.
- Scatter the scallions on top and serve with rice.
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