Sunday, August 24, 2008

Sunburst Stir-Fry

This zesty dish gets its name from the colorful red pepper and yellow summer squash. I like its spiciness and the crunchiness of the yellow squash. You should try it too.


1 lb boneless beef sirloin steak
1 large sweet red pepper, cut-up (1 1/3 cups)
2 tbsp soy sauce
1/2 tsp crushed red pepper
1/4 tsp pepper
1 tbsp cooking oil
2 cloves garlic, minced
2 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick (2 1/2 cups)
1 medium onion, cut into wedges (3/4 cup)
3 cups hot cooked rice
Green onion slivers or Onion Brushes (optional)

*Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. Set aside.


*In a blender container or food processor bowl place the sweet red pepper. Cover and blend or process till ground. For sauce, in a small bowl stir together the soy sauce, crushed red pepper and pepper. Set Aside.

*Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add squash and onion; stir-fry about 3 minutes or vegetables are crisp-tender. Remove the vegetables from the wok.

*Add half of the beef to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Remove beef from wok. Repeat with the remaining beef. Return all beef to the wok.

*Return the cooked vegetables to the wok. Add the ground sweet red pepper and the sauce. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Serve immediately over hot cooked rice. Makes 4 servings.


Nutritional information per serving: 443 calories, 30 g protein, 52 g carbohydrate, 12 g fat (4g saturated), 65 mg cholesterol, 578 mg sodium, 701 mg potassium.

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