Sizzling Steak Stir-Fry

Prep Time                              Makes/Yield

35 min                          6 servings

Categories Oktoberfest • Asian

13 INGREDIENTS

1-1/2 tablespoons cornstarch 1-1/2 teaspoons granulated sugar

1-1/2 teaspoons crushed red pepper flakes

1/4 cup water

1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes

4 tablespoons Pure Wesson® Vegetable Oil, divided

2 teaspoons garlic, minced, divided

1-1/4 pounds boneless beef top sirloin steak, cut into thin strips

8 green onions, cut diagonally into 1/2-inch lengths (8 onions = about 1 cup)

1/2 cup finely chopped red bell pepper

2 small zucchini, halved lengthwise, cut into 1/4-inch-thick slices

1/2 teaspoon salt

Hot cooked rice, optional

Instructions

3 STEPS

Step 1

Combine cornstarch, sugar and crushed red pepper in medium bowl. Stir in water. Add diced tomatoes with their liquid; stir until well blended; set aside.

Step 2

Heat 2 tablespoons of the oil in wok or large skillet over high heat 1 minute. Add 1 teaspoon garlic and the steak; stir-fry 3 minutes or until steak strips are no longer pink in centers. Remove from pan; cover to keep warm.

Step 3

Heat remaining 2 tablespoons oil in same wok. Add remaining 1 teaspoon garlic, the green onions, bell peppers, zucchini and salt. Stir-fry 5 minutes, or until vegetables are crisp-tender. Stir tomato mixture. Add to vegetable mixture in wok; cook 2 minutes, or until sauce is thickened, stirring constantly. Stir in steak. Serve over rice, if desired.