Ingredients
- Beef sirloin, thinly sliced: 1 pound
- Cucumber, thinly sliced into half-moons: 1 large
- Water chestnuts, sliced: 1 (8-ounce) can
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Cornstarch: 1 tablespoon
Instructions
- Step 1: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil. Add cornstarch and whisk until smooth.
- Step 2: Heat a large skillet or wok over high heat. Add the sliced beef and stir-fry until browned on all sides, about 2-3 minutes. Remove beef from skillet and set aside.
- Step 3: Add the sliced cucumber and water chestnuts to the skillet and stir-fry for 1-2 minutes, until slightly softened but still crisp.
- Step 4: Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly until the sauce thickens slightly, about 1 minute.
- Step 5: Return the beef to the skillet and toss to coat with the sauce. Cook for another minute, until heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
- Serve over steamed rice or noodles, garnished with sesame seeds and chopped green onions for extra flavor and visual appeal.
- For a richer flavor, marinate the beef in half of the sauce mixture for 30 minutes before stir-frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American