 | This was inspired by a Cooking Light recipe, but in the end, was very little like its original. Miss F was obsessed with the steak. Even though she insisted that it wasn't steak, it was beef. We tried over and over again to explain to her that steak is beef, but she was insistent that it wasn't. She devoured her whole plate, green beans rice and all. She also covered it with Sriracha, she has always loved spicy foods, but she has gotten even more adventurous with spicy foods, especially Sriracha. |
¼ cup unsalted chicken broth
1 tablespoon oyster sauce
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
2 teaspoons minced garlic
1 teaspoon Sriracha
1 teaspoon cornstarch
1 tablespoon vegetable or canola oil
12 ounces boneless sirloin steak, cut into 1/4-inch strips
1 cup chopped green beans
½ onion, sliced
In a two cup measure, whisk together the broth, oyster sauce, soy sauce, ginger, garlic, Sriracha and corn starch. Set aside. Heat the oil in a large skillet or wok, swirl to coat. At the beef, green beans and onion, stir fry for 2 minutes. Add the broth mixture to the pan and cook for 3 minutes, until the sauce is thickened. Serve over rice.
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