• 4 tablespoons sugar
• 6 tablespoons soy sauce
• 3 tablespoons fresh lime juice
• 1 teaspoon dried crushed red pepper
• 8 teaspoons minced garlic
• 4 tablespoons peanut oil, divided
• 1 (10-oz.) sirloin steak, thinly sliced across the grain
• 1 pound fresh green beans, cut into 2-inch pieces
• 2 red bell peppers, cut into 1/4- to 1/2-inch-wide strips
• 2 teaspoons cornstarch
• 3 cups hot cooked rice


1. Combine first 5 ingredients. Gradually whisk in 3 Tbsp. oil; transfer to a large zip-top plastic bag. Add steak; seal. Let stand at room temperature 15 minutes.

2. Pour steak and marinade into a bowl. Transfer steak to a wok, reserving marinade. Stir-fry steak in 1 Tbsp. oil over medium-high heat 1 1/2 minutes or until browned. Remove steak. Add beans and bell peppers to wok; stir-fry 3 minutes.

3. Whisk cornstarch into reserved marinade. Stir cornstarch mixture into vegetable mixture. Stir-fry 30 seconds or until sauce thickens. Stir steak into vegetable mixture, and stir-fry 30 seconds. Remove from heat, and serve over rice.


Recipe from Southern Living