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SIZZLING STEAK STIR-FRY

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 6
INGREDIENTS
  • 1-1/2 tablespoons cornstarch
  • 1-1/2 teaspoons granulated sugar
  • 1-1/2 teaspoons crushed red pepper flakes
  • 1/4 cup water
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes
  • 4 tablespoons Pure Wesson® Vegetable Oil, divided
  • 2 teaspoons garlic, minced, divided
  • 1-1/4 pounds boneless beef top sirloin steak, cut into thin strips
  • 8 8 onions = about 1 cup green onions, cut diagonally into 1/2-inch lengths
  • 1/2 cup finely chopped red bell pepper
  • 2 small zucchini, halved lengthwise, cut into 1/4-inch-thick slices
  • 1/2 teaspoon salt
  • Hot cooked rice, optional
DIRECTIONS

Combine cornstarch, sugar and crushed red pepper in medium bowl. Stir in water. Add diced tomatoes with their liquid; stir until well blended; set aside.

Heat 2 tablespoons of the oil in wok or large skillet over high heat 1 minute. Add 1 teaspoon garlic and the steak; stir-fry 3 minutes or until steak strips are no longer pink in centers. Remove from pan; cover to keep warm.

Heat remaining 2 tablespoons oil in same wok. Add remaining 1 teaspoon garlic, the green onions, bell peppers, zucchini and salt. Stir-fry 5 minutes, or until vegetables are crisp-tender. Stir tomato mixture. Add to vegetable mixture in wok; cook 2 minutes, or until sauce is thickened, stirring constantly. Stir in steak. Serve over rice, if desired.