Becky Luigart-Stayner
Yield:
4 servings (serving size: 1 1/4 cups steak mixture and 1/2 cup rice)

For added heat, serve with extra chile pepper sauce on the side. Our Test Kitchens staff regularly uses Sriracha, a thick sauce made from ground sun-dried hot chiles and garlic.

How to Make It

Step 1

Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.

Step 2

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice.

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Ratings & Reviews

mandofan's Review

crosscourt
February 05, 2015
1-1-07; Quick and easy and makes four filling servings. Perhaps a bit one-dimensional, but alright when combined with ease of prep.

Catarnold09's Review

larry43
October 18, 2011
N/A

larry43's Review

Catarnold09
December 12, 2010
Excellent recipe. I used ginger from a jar and chopped the carrots in a food processor.

crosscourt's Review

mandofan
September 16, 2009
Kind of spicey but very good. I used bottle ginger and cooked it a lot longer to get the carrots soft enough.