Ingredients
- Beef sirloin, thinly sliced: 1 pound
- Cucumber, thinly sliced: 1 large
- Water chestnuts, sliced: 1 can (8 ounces)
- 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, ginger, and garlic. Set aside.
- Step 2: Heat a large skillet or wok over high heat. Add the 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 cucumber and water chestnuts to the skillet and stir-fry for 1-2 minutes, until slightly softened.
- Step 4: Return the beef to the skillet. Pour the soy sauce mixture over the beef, cucumber, and water chestnuts.
- Step 5: Stir-fry until the sauce has thickened slightly and everything is heated through, about 1-2 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
- Serve this stir-fry immediately over steamed rice or noodles for a complete and satisfying meal.
- For a deeper flavor, marinate the beef in half of the soy sauce mixture for 30 minutes before stir-frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American