Ingredients
- Beef sirloin, thinly sliced: 1 pound
- Cucumber, thinly sliced: 1 large
- Water chestnuts, sliced: 1 (8-ounce) can, drained
- Soy sauce: 1/4 cup
- Brown sugar: 2 tablespoons
- Rice vinegar: 2 tablespoons
- Ginger, grated: 1 tablespoon
- Garlic, minced: 2 cloves
Instructions
- Step 1: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic. Set aside.
- Step 2: Heat a large wok or skillet over high heat. Add a tablespoon of oil and stir-fry the beef sirloin until browned, about 2-3 minutes. Remove the beef from the wok and set aside.
- Step 3: Add the sliced cucumbers and water chestnuts to the wok and stir-fry for 1-2 minutes, until slightly softened.
- Step 4: Return the beef to the wok. Pour the soy sauce mixture over the beef and cucumbers. Stir-fry for another minute, until the sauce has thickened slightly and evenly coats the beef and vegetables.
- Step 5: Serve immediately over rice or noodles. Garnish with sesame seeds or chopped green onions, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the cucumbers will soften over time.
- Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce.
- Serve this stir-fry over jasmine rice for a fragrant complement to the sweet and savory flavors.
- For extra flavor, marinate the sliced beef in half of the soy sauce mixture for 15-20 minutes before stir-frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American