1 lb boneless beef tip round steak
1/3C soy sauce
1/4C lemon juice
1/4C water
2 to 3t dried crushed red pepper
4 garlic cloves, minced
1T vegetable oil
4 green onions, cut into 2-inch pieces
2 carrots, thinly sliced
2t cornstarch
Hot cooked rice
Cut steak across the grain into 1/8-inch strips and place in a medium bowl. Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining half of mixture over steak. Cover and chill 30 minutes. Drain steak, discarding marinade.
Stir-fry half of steak in 1/2T hot oil in a large nonstick skillet or wok over medium high heat for 1 minute or until no longer pink. Remove from skillet and repeat procedure for the other half of steak. Remove from skillet.
Add green onions and carrot to skillet and stir-fry 3 minutes or until crisp-tender. Whisk cornstarch into reserved soy sauce mixture; stir into vegetables and stir-fry unitl thickened. Add steak and stir-fry until heated.
Serve over rice
*Serves 4
Lemon-Pepper Steak Cutlets
1lb lean round steak
1 egg, beaten
1t grated lemon rind
2T lemon juice
1T water
1/2C soft wheat breadcrumbs
2T flour
1/2t pepper
1/4t salt
Trim excess fat from steak; place between 2 sheets of plastic wrap and flatten to 1/4-inch thickness. Cut into 4 equal pieces. Combine egg, lemon rind, juice, and water in small bowl, stirring well. Combine breadcrumbs, four, pepper and salt in madium bowl and mix well. Dip steak pieces in egg mixture and dredge in breadcrumb mixture. Coat large skillet with cooking spray; place over medium-high heat until hot. Add steak and cook 2 1/2 minutes on each side or to desired degree of doneness.
Yield: 4 servings
