ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beef-and-Green Onion Stir-fry

Prep time 15 mins
Cook time 10 mins
Yield Makes 4 servings
You can substitute presliced steak for the sirloin. Look for it in the meat department of your grocery store. Serve the stir-fry over hot cooked rice, if desired.

Ingredients

  • 1 1/2 bunches green onions
  • 1 pound top round steak*
  • 3 tablespoons cornstarch, divided
  • 3 tablespoons lite soy sauce
  • 1 medium-size red bell pepper, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil (optional)
  • 1 cup beef broth
  • 2 tablespoons rice wine vinegar
  • 1/4 to 1/2 tsp. crushed red pepper flakes
  • Peanuts (optional)

How to Make It

  1. Thoroughly wash green onions. Remove root ends and tips of onions; cut into 2-inch pieces. Place pieces in a large bowl.

  2. Cut steak across the grain into thin slices, and add to green onions in bowl. Sprinkle with 2 Tbsp. cornstarch and soy sauce, tossing to coat.

  3. Sauté beef mixture and red bell pepper, in 2 batches, in hot vegetable oil and, if desired, sesame oil in a large nonstick skillet over medium-high heat 3 minutes or until beef is done and bell pepper is crisp-tender. Whisk together beef broth, vinegar, red pepper flakes, and remaining 1 Tbsp. cornstarch. Add to beef mixture in skillet, and bring to a boil. Cook 1 minute or until thickened. Top with peanuts, if desired.

  4. *1 lb. skinned and boned chicken breasts may be substituted.