Peppered Beef Stir-Fry

Today, I mad a super delicious beef stir fry! When I was a kid, I LOVED baby corn! When I wrote up our meal plan for this pay period, I was craving some baby corn, so decided to throw in a stir fry so I could have an excuse to make something with baby corn! I kind of wish I had thought to buy some water chestnuts, too. I have always loved water chestnuts, too! Next time I make a stir fry, you can bet there will be baby corn and water chestnuts in it!! :) I made this a bit peppery on purpose, but if you don't love peppery foods, cut back on how often you season.



If you, too, have a hankering for some baby corn;
This takes roughly 40 minutes to prep and cook.

1 pound boneless beef top round steak
salt
pepper
3 tablespoons orange juice
3 tablespoons soy sauce
1/4 cup beef stock, divided
2 tablespoons Hoisin sauce
1 tablespoon grated fresh ginger
2 teaspoons cornstarch
1 teaspoon sugar
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
cooking spray
1 cup carrot, thinly sliced on the bias (This took 4 small to medium ones for me.)
1 14-ounce can whole baby corn, drained
1 red bell pepper, cut into 1-inch thin slices
2 cups hot cooked brown rice
2 green onions, thinly sliced on a bias

Partially freeze beef for about 5 or 10 minutes to firm it up so it slices easily. Trim visible fat from meat, and thinly slice meat across the grain into bite sized strips. Season with salt and pepper on both sides and set aside.

In a small bowl, whisk together juice, soy sauce, 2 tablespoons of the beef stock, hoisin sauce, ginger, cornstarch, sugar, garlic, and crushed red pepper. Set aside.

Heat a large skillet over medium-high heat, coat with cooking spray and add the remaining 2 tablespoons of beef stock. Add carrot, season with salt and pepper, and stir for 2 minutes. Add corn and bell pepper, season with more pepper, and cook, tossing gently so to not break the corn, for 2 more minutes until the vegetables are crisp tender. Remove from skillet.

Add beef strips to the hot pot. Cook and stir for 2 minutes until meat is just slightly pink. Push meat from center of skillet, making a well.

Whisk sauce again and add to the center of the pan. Cook and stir until thickened and bubbly, no more than 1 minute. Return vegetables to the pan, toss to coat all components with sauce and cook 2 minutes more until heated through. Serve on a bed of cooked rice, and garnish with green onion.

This recipe serves 4.

We love stir frys in our family! I hope y'all really enjoy this, yourselves!!