Peppery ginger adds a lively herbal note to this stir-fry. Serve over cellophane noodles.
Prep: 4 minutes; Cook: 5 minutes
Oxmoor House APRIL 2009
1. Combine first 5 ingredients in a small bowl; stir well with a whisk.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add steak; cook 4 minutes or until browned, stirring frequently. Remove from heat; drizzle evenly with ginger-lime mixture. Garnish with onions and lime wedges, if desired.
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