|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 2 | tablespoons | olive oil | 1 | pound | Beef, round, bottom round, separable lean and fat, trimmed to 1/8" fat, all grades, raw 3-4 pounds | 1 | cup | Asparagus | 1 | pepper | sliced in strips | 1 | cup, chopped | carrot, julienned | 3 | stalks | green onions, organic, diced | 1 | clove | garlic minced | 1/4 | cup (8 fl oz) | water | 1 | tablespoon | soy sauce | 1 | teaspoon | tabasco | 1/2 | teaspoon | salt |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | heat 1 tablespoon oil in 12 inch skillet over medium high heat. Add flank steak, cook until browned on all sides, turning frequently. Remove steak to plate with slotted spoon. | | 2 | Heat remaining 1 tablespoon oil in skillet over medium heat. Add asparagus, green bell pepper, carrot, green onions and garlic. Cook about 3 minutes, stirring frequently. Add water, soy, Tabasco, salt and steak. Heat to boiling over high heat. |
|
