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1 Lb Sirloin steak, excess fat trimmed
3 T Peanut oil
1 t Salt
2 t Fresh lemon zest
2/3 C Beef broth
1 Lb Fresh snow peas
½ C Fresh sliced mushrooms
1/4 C Fresh lemon juice
1 T Cornstarch
1/8 t Fresh ground ginger
Cut the sirloin into bite sized pieces ... in a wok or heavy skillet over medium-high heat, heat the oil and salt ... stir-fry the pieces of sirloin until browned ... sprinkle in the lemon zest and stir briefly ... add the broth, snow peas, and mushrooms and stir-fry with the meat mixture for one minute ... in a small bowl, combine the lemon juice and cornstarch and stir until well mixed ... pour over the meat mixture and cook until thickened and bubbly ... stir in the ginger ... immediately remove from heat and serve over hot cooked rice ...
Makes 4 servings
A recipe from Vermont state’s publication “In Season”
Virtually a “one-dish meal” ... and try this dish with a bottle of Tobin James “spicy” Red Table Wine, “Chateau le Cacheflo” ...
Clink !
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