Serves: 4
Total Calories: 464
1. In small bowl stir together lime juice, soy sauce, sugar and crushed red pepper. Set aside.
2. In nonstick wok or large skillet stir-fry steak strips in 2 teaspoons hot oil over medium-high heat for 1 to 3 minutes or until hot. Remove from wok.
3. Add remaining 1 teaspoon oil, garlic and gingerroot to wok. Stir-fry for 30 seconds. Add broccoli, snow peas (if desired), bell pepper, carrot and onions to wok. Stir-fry for 2 to 3 minutes or until crisp-tender. Stir in strips and soy sauce mixture. Heat through. Serve over rice.
This Chili Steak Stir-Fry recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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