Time: 20 minutes
Cooking Time: 10 to 20 minutes
1-1/2 - Tablespoon
1-1/2 - teaspoon granulated sugar
1-1/2 teaspoon crushed red pepper
1/4 - cup water
1 - can (14-1/2 oz.) diced tomatoes with balsamic vinegar,
basil & olive oil
1/4 - cup vegetable oil, divided
4 - cloves garlic, minced, divided
1-1/4 - pounds lean beef top sirloin steak, cut into 3/4"
1/2 - cup red bell pepper, diced
2 - small zucchini, cut long way & slice
1 - cup sliced green onions
Salt (to taste)
Pepper (to taste)
- In a small bowl, you
want to add the cornstarch, sugar and crushed red
- Now, whisk in the water
and then tomatoes.
- Set aside.
- In wok or large skillet
over high heat, add 2 tablespoons oil and heat.
- Next, add half the
garlic and all the sirloin.
- Stir-fry until meat for
about 3 minutes or until it is no longer pink.
- Remove from pan and set
- Add the remaining 2
tablespoons of oil to wok, and then add the remaining
garlic, bell pepper, zucchini and green onions.
- Season vegetables with
salt to taste.
- Stir-fry until
- Stir the tomato mixture;
add to the wok.
- Stir-fry until sauce
- Return sirloin to wok
and stir to coat.
Mildred A. Hill
have done this just before leaving for the picnic or tailgate
party. I have done
it also ahead of time. When
I do it ahead of time, I warm it up in the microwave before
packing it for the trip. Then
I place it in thermal container until I reach
the picnic or tailgate site.