Thai Lemon Beef

• 1 1/2 lbs boneless beef top round steaks (1-inch thick)
• 1/3 cup soy sauce
• 1/4 cup lemon juice
• 1/4 cup water
• 3 teaspoons red peppers, dried & crushed
• 4 garlic cloves, minced
• 1 tablespoon vegetable oil
• 4 green onions, 2 inch pieces
• 4 ounces water chestnuts
• 2 teaspoons cornstarch
• 4 cups ramen noodles, cooked and drained

1. Cut steak diagonally across grain into 1/8 inch thick strips and place in a bowl.
2. Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining mixture over steak. Cove and marinate in refrigerator 30 minutes.
3. Drain steak, discarding marinade.
4. Stir-fry half of steak in 1/2 T hot oil in a large nonstick skillet or wok over medium-high heat 1 minute or until outside of beef is no longer pink. Remove from skillet; repeat procedure with remaining steak and oil. Remove from skillet, and set aside.
5. Add green onions and water chestnuts to skillet stir-fry 3 minutes or until crisp-tender.
6. Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened.
7. Add steak; stir-fry until thoroughly heated. Serve over noodles or rice.

soy sauce, lemon juice, water, red peppers, garlic, vegetable oil, green onions, water, cornstarch, ramen noodles

Taken from www.food.com/recipe/thai-lemon-beef-213011 (may not work)