America’s favorite, in under 25 minutes – and just one pot to clean. Good with a mixed green salad.
Flank steak is an economical choice of meat, but I will try something more tender next time. Even so, my husband and I loved this meal.
Before you begin to cook, mix in bowl:
- 12 ounces well-trimmed flank steak, halved lengthwise and cut on an angle into 1/4-inch-wide slices (2 cups) (I cut mine too big)
- 3 tablespoons Worcestershire sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper
- Vegetable oil
- 6 medium-size green onions, cut in 1 1/2-inch pieces
- 1 cup frozen whole-kernel corn
- 3 cups frozen potatoes O’Brien (from a 24-ounce bag), thawed
- 1/2 teaspoon salt
Place a Wok or a Dutch oven over high heat about 3 minutes until very hot. Add 1 tablespoon oil; tilt pot to coat bottom. Add beef mixture; stir-fry 1 1/2 to 2 minutes until no longer pink. (Do not overcook) Spoon beef and juices into a large bowl.
Heat 1 teaspoon more oil in wok. Add green onions and frozen corn; stir-fry 1 to 1 1/2 minutes until vegetables are crisp-tender. Add to bowl with beef.
Heat 2 more tablespoons oil in wok. Add potatoes; stir-fry 3 to 3 1/2 minutes until tender. Pour in juices from bowl holding beef and vegetables; stir-fry potatoes 1 minute longer, scraping up brown bits from bottom of pot. Return meat and vegetables to pot. Sprinkle with salt and stir 1 minute until well blended and heated through.
Makes 4 servings.
“The good news of the gospel is too good to keep to ourselves.”