Taste of Home_-_October 2019

FAMILY KITCHEN

28 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Steak Stir-Fry

No one would guess this elegant

entree is a snap to prepare at the last

minute. To save even more prep time,

use a bag of frozen mixed veggies

instead of fresh.

—Janis Plourde, Smooth Rock Falls, ON

Ta ke s: 25 min. • Makes: 4 servings

1 tsp. beef bouillon granules

1 cup boiling water

2 Tbsp. cornstarch

¹   ₃ cup soy sauce

1 lb. beef top sirloin steak,

cut into thin strips

1 garlic clove, minced

1 tsp. ground ginger

¹   ₄ tsp. pepper

2 Tbsp. canola oil, divided

1 large green pepper, julienned

1 cup julienned carrots

or sliced celery

5 green onions, cut into 1-in. pieces

Hot cooked rice

1. Dissolve bouillon in water. Combine
   the cornstarch and soy sauce until
   smooth; add to bouillon. Set aside.
   Toss beef with garlic, ginger and
   pepper. In a large skillet or wok over
   medium-high heat, stir-fry beef in
   1 Tbsp. oil until meat is no longer pink;
   remove and keep warm.


2. Heat remaining oil; stir-fry vegetables
   until crisp-tender. Stir soy sauce mixture
   and add to the skillet; bring to a boil.
   Cook and stir for 2 minutes. Return meat
   to pan and heat through. Serve with rice.
   1 cup: 266 cal., 13g fat (3g sat. fat),
   63mg chol., 1484mg sod., 12g carb.
   (4g sugars, 2g fiber), 25g pro.

Steak

Stir-Fry

PACKED

WITH

PROTEIN!

TOAST IT, BAKE IT, FLUFF IT

Here’s our Test Kitchen’s favorite way to cook rice to bring out the most

flavor: Rinse rice well under running water; drain well. In an oven-safe

Dutch oven, toast rice in butter or oil until fragrant. Using a 1-1 ratio

of rice to water, add water to the Dutch oven and bring to a boil. Season

with salt; stir and cover. Transfer to oven; bake at 375° for 25 minutes.

Remove from oven; let rest 20 minutes. Fluff with fork and serve.

STIR-FRY’S FAVORITE GRAIN

Jasmine rice (shown here and on page

24) has a very light floral fragrance

and is a traditional accompaniment to

many Asian dishes, especially curries

and stir-fries. The soft grains are

perfect for soaking up sauces.

RICE