Ingredients
- Beef sirloin, thinly sliced: 1 pound
- Cucumber, peeled, seeded, and thinly sliced: 1 large
- Water chestnuts, drained and 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, sesame oil, and cornstarch. Set aside.
- 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 the beef from the skillet and set aside.
- Step 3: Add the sliced cucumber and water chestnuts to the skillet. Stir-fry for 1-2 minutes until slightly softened.
- Step 4: Pour the sauce mixture over the cucumber and water chestnuts in the skillet. Bring to a simmer, stirring constantly, until the sauce thickens, about 1 minute.
- Step 5: Return the cooked beef to the skillet and stir to coat with the sauce. Heat through for another minute.
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 the sauce is too thick.
- Serve over steamed rice or noodles for a complete and satisfying meal.
- Don't overcrowd the pan when stir-frying the beef to ensure it browns properly and doesn't steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American