This is for Linda in North Carolina who wanted TNT stir-fry recipes.

This is one I find, as I also was looking for really good stir fry Restaurant type recipes. Its really good. I double or triple the sauce and add water chestnuts and bean spouts.

Stir-Fried Beef with Broccoli and Bell Peppers
Yield: 6 servings (serving size: about 1 cup stir-fry and 2/3 cup rice)

1 pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons water, divided
2 tablespoons oyster sauce
1/4 teaspoon crushed red pepper
3/4 pound broccoli
2 tablespoons canola oil, divided
1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
4 cups hot cooked long-grain rice


Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.

Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.

Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.

Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.

Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

Calories 323 ; Fat 10.7G (Sat 2.7G,Mono 5.1G,Poly 1.8G); Cholesterol 26Mg; Calcium 62Mg; Carbohydrate 35.2G; Sodium 273Mg; Protein 21.2G; Fiber 2.8G; Iron 3.2Mg
Karen In El Paso, Texas

http://www.nancyskitchen