3 tbsp soy sauce
2 tbsp rice wine
1 tbsp brown sugar
½ tsp cornstarch slurry
1 tbsp vegetable oil
1 tbsp minced fresh ginger root
1 tbsp minced garlic
1 pound beef round steak, thin strips
6 oz snow peas
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 medium zucchini halved and sliced into ½ pieces
6 medium mushroom, sliced
In small bowl, combine soy sauce, rice wine and brown sugar.
In separate bowl, mix water and cornstarch to make a slurry. Set aside.
Heat oil in wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds.
Add steak, stir-fry for 2 minutes or until evenly browned.
Add snow peas, pepper, zucchini, mushroom and stir-fry an additional 3 minutes.
Add soy sauce mixture, bring to boil, stirring constantly and add slurry.
Lower heat, simmer until sauce is thick and smooth. Serve immediately, serve over rice.
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