Try the new flavored stir fry oils in your store. Chef Beer Guy likes the ginger or sesame for this recipe!
2 teaspoons cornstarch
1 cup canned beef broth
1 1/2 tablespoons fresh lemon juice
1 teaspoons grated lemon peel
4 teaspoons stir-fry oil
8 ounces 3/4-inch-thick top sirloin steak, thinly sliced crosswise
3 cups mixed cut-up vegetables (such as bell peppers, broccoli florets, onion, mushrooms and cauliflower florets)
2 tablespoons chopped fresh cilantro
Place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in lemon juice and peel.
Heat 2 teaspoons oil in large non-stick skillet over medium-high heat. Season beef with salt and generous amount of pepper. Add beef to skillet and stir-fry until just brown, about 3 minutes. Using slotted spoon, transfer beef to plate. Add remaining 2 teaspoons oil to skillet. Add vegetables; stir-fry until bright in color and just beginning to soften, about 3 minutes. Stir broth mixture quickly to reblend; add to skillet. Add beef and any collected juices. Cook until sauce thickens and all vegetables are crisp-tender, stirring frequently, about 5 minutes. Transfer to bowl. Sprinkle with cilantro.
2 Servings; Can be doubled.
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