I seriously can’t believe April is almost here! Because I have been so busy this month is flying by. I am ready for April to come and things to slow down a bit but I am sad to see all these fun times go.
I couldn’t let April come and March go without the magazine of the month feature. So over the next few days I will highlight recipes from the Taste of Home Magazine.
4 tablespoons reduced-sodium soy sauce, divided
1 tablespoon balsamic vinegar
1/4 teaspoon minced fresh gingerroot or dash ground ginger
2 garlic clove, minced
3/4 pound beef flank steak, cut into thin strips
1 teaspoon cornstarch
1/2 cup beef broth
1 1/2 teaspoons hoisin sauce
1/8 teaspoon sugar
2 tablespoons canola oil, divided
1 (16 ounce) package frozen stir fry mixed vegetables, thawed
3 cups hot cooked rice
In a large re-sealable plastic bag, combine 3 tablespoons soy sauce, balsamic vinegar, garlic and ginger; add the beef. Seal bag and turn to coat; refrigerate for 30 minutes.
In a small bowl, combine the cornstarch, broth, hoisin sauce, sugar and remaining soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry beef in marinade and 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry vegetables in remaining oil until heated through.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to the pan; heat through. Serve with rice.
adapted from Taste of Home, April/May 2009