"I love this quick-and-easy stir-fry because everything but the cooking can be done in advance," writes Marian Johnson of Brawley, California. "It's great with sourdough bread and a fresh tomato and cucumber salad. Or, serve it with warm tortillas and hot sauce. The meat is easier to slice into nice even strips if it's partially frozen."
Ingredients
- 1/2 cup dry red wine or beef broth
- 6 tablespoons olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1/2 pound beef flank steak, cut into 1/8-inch strips
- 1 medium onion, cut into thin strips
- 1/2 cup julienned zucchini
- 1/2 cup julienned carrot
- 1/2 cup each julienned green and sweet red peppers
Directions
- In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours.
- In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm.
- Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.
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