This excellent recipe from my book has a rich complex flavor, even though it only uses seven ingredients. You can reduce the amount of sweet and sour sauce if you'd like; I like lots of sauce for the rice to soak up.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 1 pound beef bottom round steak
- 1 tablespoon white wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons peanut oil
- 1 onion, chopped
- 4 nectarines or peaches, sliced
- 1 cup purchased sweet and sour sauce
Preparation:
Place beef in the freezer for 15 minutes (this makes it easier to slice). Slice the partially-frozen beef across the grain. Place in medium bowl and add vinegar, soy sauce, and cornstarch. Toss with your fingers to coat; let stand for 10 minutes.
Heat a wok or large skillet until hot, then add peanut oil. Stir-fry beef until browned, about 4-6 minutes; remove beef to a plate. Stir-fry onion in wok until tender, about 4- to 5 minutes.
Return beef to skillet along with nectarines and sweet and sour sauce. Cook over medium-high heat until sauce bubbles, about 5 minutes. Serve over rice, couscous, or noodles.
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