| SESAME BEEF STIR FRY |
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Serves 45 tablespoons dark soy sauce 8 tablespoons CRISCO Canola Oil or Vegetable Oil 2 teaspoons honey 2 teaspoons Dijon mustard 1/2 teaspoon red pepper flakes 1 pound flank steak, cut into thin strips 2 cloves garlic, minced 2 teaspoons fresh ginger, minced 1 medium onion, thinly sliced 1 red bell pepper, thinly sliced 1 green pepper, thinly sliced 1 bunch broccoli, cut into flowerets 1 can (8 ounces) sliced water chestnuts 3 tablespoons sesame seeds, toasted Steamed rice as an accompaniment Whisk together soy sauce, 4 tablespoons CRISCO Oil, honey, mustard and red pepper flakes, in a medium bowl. Add steak and toss. Marinate, covered at room temperature for 15 minutes. Heat 2 tablespoons Crisco Oil over moderately high heat, in a wok or heavy skillet. Heat until hot, but not smoking. Sauté garlic, ginger, onion, bell peppers and broccoli, stirring, 5-7 minutes. Transfer mixture to another bowl. Heat 2 tablespoons CRISCO Oil in wok over high heat until hot, but not smoking. Sauté steak, stirring about 2 minutes. Stir in sautéed vegetables, water chestnuts and sesame seeds until heated through. Serve over steamed rice with additional soy sauce. |
