1 pound sirloin steak, cut into bite size strips
1 tablespoon Tamari
2 teaspoons cornstarch
1/4 teaspoon crushed red pepper
1 clove garlic, minced
2 tablespoons vegetable oil
3 cups fresh broccoli florets
2 small onions, cut into wedges
1 (8 ounce) can water chestnuts, drained
1/4 cup red wine
1/2 cup peanuts
Toss beef with soy sauce, cornstarch, crushed red pepper and garlic in non-metal bowl. Cover and refrigerate 20 minutes.
Heat oil in wok or large skillet over high heat. Stir fry beef until no longer pink, 5 minutes. Stir in broccoli, onions and water chestnuts; cook 2 minutes. Pour in wine, and bring to a boil. Stir in peanuts, cook one minute more, and serve over basmati rice.
2 cups rice
4 cups water
1 cup diced onion
1 cup diced bell pepper
2 T butter
2 T olive oil
Sauté onion and bell pepper in butter and olive oil until softened. Add the rice and sauté for about one minute. Add liquid and bring to a boil. Lower heat to a simmer, cover and cook for 15 minutes or until the liquid is absorbed.