- 1 beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
- 2 tablespoons minced garlic, divided
- 1/4 to 1/2 teaspoons crushed red pepper
- 1/2 cup chopped green onions
- 1/4 cup oyster sauce
- 2 tablespoons sugar
- 1 tablespoon chopped fresh ginger
- 2 cubs bamboo shoots, edamame, baby corn, or water chestnuts
- 2 cups hot cooked rice
1. Cut beef Top Sirloin Steak in half lengthwise, then crosswise into 1/8-inch strips. Toss beef with 1 tablespoon garlic and red pepper.
2. Heat a nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1-2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet.
3. Add remaining 1 tablespoon garlic, green onions, oyster sauce, sugar, and ginger to same skillet; cook for 1-2 minutes or until sauce is hot. Return beef to skillet. Add bamboo shoots; cook and stir until bamboo shoots are hot. Serve over rice.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook beef until temperature reaches 145°F for medium-rare steaks and roasts 160°F for ground beef.
- Refrigerate food promptly.