3/4 pound boneless beef sirloin steak, trimmed of fat
1 1/2 cups frozen unsweetened tart cherries
1/3 cup soy sauce
1/4 cup plus 1 tablespoon vegetable oil, divided
3 tablespoons honey
1/2 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon cornstarch
2 medium carrots, julienne sliced
6 green onions, sliced
1 4-ounce can sliced water chestnuts, drained
Hot cooked rice
Servings: 4
1. Partially freeze meat. Thinly slice across the grain into bite-size strips; set aside. Thaw cherries; drain, reserving juice.
2. In a shallow dish, combine soy sauce, 1/4 cup oil, honey, ginger and garlic; mix well. Add beef strips. Refrigerate, covered, 1 hour, stirring once. Remove meat from marinade; discard marinade.
3. Add enough water to reserved cherry juice to make 1/4 cup. In a small bowl, combine juice and cornstarch; mix well.
4. Heat remaining 1 tablespoon oil in a skillet over medium heat. Add carrots and onions. Cook until tender crisp; remove from skillet. (Add more oil, if necessary.) Add meat; cook until brown. Remove meat. Stir cornstarch mixture; add to skillet. Cook,stirring, until thickened and bubbly. Return vegetables and meat to skillet; add cherries and water chestnuts. Cook, stirring often, 5 minutes, or until hot. Serve over rice.
Serving size: 3/4 cup.
Cuisine: Asian
1 1/2 cups frozen unsweetened tart cherries
1/3 cup soy sauce
1/4 cup plus 1 tablespoon vegetable oil, divided
3 tablespoons honey
1/2 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon cornstarch
2 medium carrots, julienne sliced
6 green onions, sliced
1 4-ounce can sliced water chestnuts, drained
Hot cooked rice
Servings: 4
1. Partially freeze meat. Thinly slice across the grain into bite-size strips; set aside. Thaw cherries; drain, reserving juice.
2. In a shallow dish, combine soy sauce, 1/4 cup oil, honey, ginger and garlic; mix well. Add beef strips. Refrigerate, covered, 1 hour, stirring once. Remove meat from marinade; discard marinade.
3. Add enough water to reserved cherry juice to make 1/4 cup. In a small bowl, combine juice and cornstarch; mix well.
4. Heat remaining 1 tablespoon oil in a skillet over medium heat. Add carrots and onions. Cook until tender crisp; remove from skillet. (Add more oil, if necessary.) Add meat; cook until brown. Remove meat. Stir cornstarch mixture; add to skillet. Cook,stirring, until thickened and bubbly. Return vegetables and meat to skillet; add cherries and water chestnuts. Cook, stirring often, 5 minutes, or until hot. Serve over rice.
Serving size: 3/4 cup.
Cuisine: Asian
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