Cut costs at the supermarket by rethinking how you buy meats. Here, we use a less expensive cut of beef and stretch it by adding colorful fresh veggies to the entrée. Thinly slice the meat and stir-fry it quickly to keep it tender.
4 tablespoons sugar
6 tablespoons soy sauce
3 tablespoons fresh lime juice
1 teaspoon dried crushed red pepper
8 teaspoons minced garlic
4 tablespoons peanut oil, divided
1 (10-oz.) sirloin steak, thinly sliced across the grain
1 pound fresh green beans, cut into 2-inch pieces
2 red bell peppers, cut into 1/4- to 1/2-inch-wide strips
2 teaspoons cornstarch
3 cups hot cooked rice
How to Make It
Combine first 5 ingredients. Gradually whisk in 3 Tbsp. oil; transfer to a large zip-top plastic bag. Add steak; seal. Let stand at room temperature 15 minutes. Pour steak and marinade into a bowl. Transfer steak to a wok, reserving marinade. Stir-fry steak in 1 Tbsp. oil over medium-high heat 1 1/2 minutes or until browned. Remove steak. Add beans and bell peppers to wok; stir-fry 3 minutes. Whisk cornstarch into reserved marinade. Stir cornstarch mixture into vegetable mixture. Stir-fry 30 seconds or until sauce thickens. Stir steak into vegetable mixture, and stir-fry 30 seconds. Remove from heat, and serve over rice.