Cut steak across the grain into 1/8-inch-thick strips, and place in a medium bowl.
Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining half of mixture over steak. Cover and chill 30 minutes.
Drain steak, discarding marinade.
Stir-fry half of steak in 1/2 tablespoon 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, and repeat procedure with remaining oil and steak. Remove from skillet.
Add green onions and carrot to skillet, and stir-fry 3 minutes or until crisp-tender.
Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened. Add steak, and stir-fry until thoroughly heated. Serve over noodles or rice. Garnish, if desired.
I made this tonight using chuck blade and it was so really good! The lemon level was perfect. When I make this again, I would use 3 to 5 raw Thai chilis chopped up, put 1/3rd in the marinade with the beef, and the remaining 2/3rd with the carrots and green onion. Today, I used the crushed red pepper and added 2 Thai chilis, and this was barely a 2 star spicy. I also added fresh sliced asparagus to this dish which picked up the flavors really well. And maybe I would put aside a heavy pinch of lemon zest to finish the dish the second the heat is turned off to keep some bright punchiness at the end. Super easy recipe to make with a very high flavor and satisfying result! Thank you for your recipe!
Love this recipe! The soy and lemon flavor combination is so refreshing and pairs well with coconut brown Jasmine rice. Any combination of stir-fry veggies will work wonderfully here. I omit the crushed red pepper since hubby objects to anything too spicy, although I quite enjoy about half the amount called for here. I also use grape seed oil in lieu of vegetable oil, gluten free reduced sodium tamari in lieu of soy sauce, and omit the cornstarch. It's a very simple, quick, and healthy dinner. A definite favorite for us.
this was good! used 2 tsps crushed red pepper and was very spicy!!! will use 1 next time... along with the carrots, i added asparagus and 1/2 zucchini but no green onions. also added some ginger, lemon peel and 1/4 c coconut milk. maybe lemongrass would be good in it. my family liked. might be good with chicken as well. served over forbidden rice mixed with sesame oil.