“My husband loved this recipe. Lemon in common in Thai Cooking. Combined with garlic and red pepper flakes. It adds intense flavor to this stir-fry.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut steak diagonally across grain into 1/8 inch thick strips and place in a bowl.
  2. Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining mixture over steak. Cove and marinate in refrigerator 30 minutes.
  3. Drain steak, discarding marinade.
  4. Stir-fry half of steak in 1/2 T hot oil in a large nonstick skillet or wok over medium-high heat 1 minute or until outside of beef is no longer pink. Remove from skillet; repeat procedure with remaining steak and oil. Remove from skillet, and set aside.
  5. Add green onions and water chestnuts to skillet stir-fry 3 minutes or until crisp-tender.
  6. Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened.
  7. Add steak; stir-fry until thoroughly heated. Serve over noodles or rice.

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