Ingredients
- Beef sirloin, thinly sliced: 1 pound
- Cucumber, peeled, seeded, and thinly sliced: 1 large
- Water chestnuts, drained and sliced: 1 can (8 ounces)
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Garlic, minced: 2 cloves
Instructions
- Step 1: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, and sesame oil. Set aside.
- Step 2: Heat a wok or large skillet over high heat. Add beef and stir-fry until browned, about 2-3 minutes. Remove beef from the wok and set aside.
- Step 3: Add garlic to the wok and stir-fry for 30 seconds until fragrant.
- Step 4: Add sliced cucumbers and water chestnuts to the wok and stir-fry for 2-3 minutes until slightly softened.
- Step 5: Return the beef to the wok. Pour the sauce over the beef and vegetables and stir-fry for 1-2 minutes until the sauce has thickened slightly and everything is heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
- Serve this stir-fry immediately over steamed rice or noodles for a complete meal.
- Don't overcrowd the wok when stir-frying the beef; work in batches if needed to ensure proper browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American