Sunday Supper #5

I've been such a slacker that I didn't post a single "Sunday Supper" during the whole month of July. I'm going to use too much travel as my excuse, but really I've just been lazy in the kitchen.


I'm a little embarassed to tell you where I got this recipe -- from an ad for Crisco in a Better Homes and Gardens magazine.

Sesame Beef Stir Fry


4 servings


INGREDIENTS:
5 tablespoons soy sauce
8 tablespoons Crisco Pure Canola Oil, divided
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon red pepper flakes
1 pound flank steak, cut across the grain into thin strips
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 medium onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 bunch broccoli, cut into flowerets
1 (8 oz.) can sliced water chestnuts
3 tablespoons sesame seeds, toasted*
Cooked rice



PREPARATION DIRECTIONS:

1. WHISK together soy sauce, 4 tablespoons oil, honey, mustard and red pepper flakes in medium bowl. Add steak and toss. Cover. Marinate at room temperature 15 minutes.

2. HEAT 2 tablespoons oil over medium-high heat in wok or heavy skillet. Cook and stir garlic, ginger, onion, red and green peppers and broccoli 5 to 7 minutes. Transfer to bowl.


3. HEAT remaining 2 tablespoons oil in wok over high heat until hot. Cook and stir steak about 2 minutes. Stir in cooked vegetables, water chestnuts and sesame seeds. Cook until heated through.


4. SERVE over cooked rice with additional soy sauce.


*To toast sesame seeds: Place in dry nonstick skillet; cook over medium heat, shaking pan until seeds are lightly browned.