Monday, October 8, 2012

Steak and Egg Stir Fry

This wonderful stir fry was both filling and fun.  I loved the addition of the eggs!  Snap peas can be replaced with broccoli, peppers, onions, or any other veggie you have stashed in the fridge.

Steak and Egg Stir Fry
Recipe modified from Calorie Count

1 lb. flank or sirloin steak, cut in strips
7 eggs
dash milk
1 Tbsp. oyster (or hoisin) sauce
1/4 c. soy sauce
1 1/2 tsp. chopped garlic
3/4 tsp. sugar
1/4 tsp. red pepper flakes
1/4 tsp. ground ginger
1 1/2 tsp. cornstarch
1/3 c. beef broth

8 oz sugar snap peas

Combine soy sauce, garlic, sugar, red pepper flakes and ginger, and mix well.
Add beef and put in fridge to marinate.

Whisk eggs with milk and scramble until cooked.
Set aside.

Combine cornstarch with beef broth and stir to dissolve.

Add beef and marinade to the skillet.
Cook and stir until beef is cooked through.
Add scrambled eggs and peas to skillet, and continue to cook until hot, about 1 minute.
Add beef broth/cornstarch mixture and cook until sauce thickens, adding more broth if needed.

Serve over rice.

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