Stir-Fried Steak and Vegetables

• 1 beef top round steak
• 13 c. reduced-sodium soy sauce
• 2 clove garlic
• 1 medium onion
• 1 red pepper
• 2 tsp. vegetable oil
• 1 package sliced cremini mushrooms
• 1 bag fresh vegetables for stir-frying (such as broccoli, carrots, snow peas)
• 2 tbsp. grated, peeled fresh ginger
• 3/4 c. water
• 1 package precooked brown rice

1. With knife held in slanting position, almost parallel to cutting surface, cut round steak crosswise into 1/8-inch-thick slices.
2. In medium bowl, toss steak slices with 1 tablespoon soy sauce and 1 crushed garlic clove.
3. Let stand 5 minutes.
4. Meanwhile, cut onion in half, then thinly slice crosswise.
5. Cut red pepper into 1/4-inch-thick slices.
6. Set vegetables aside.
7. In deep nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot but not smoking.
8. Add half of beef and stir-fry 30 to 45 seconds or just until beef is no longer pink.
9. Transfer beef to plate.
10. Repeat with remaining beef, without adding additional oil.
11. In same skillet, heat remaining 1 teaspoon oil until hot.
12. Add mushrooms and onion; cover and cook 3 to 4 minutes or until mushrooms are browned, stirring occasionally.
13. Add vegetables for stir-frying, red pepper, ginger, water, and remaining soy sauce and garlic to skillet.
14. Cook 5 to 6 minutes or until vegetables are tender-crisp, stirring frequently.
15. Remove skillet from heat; stir in beef with its juices.
16. Serve over rice.

beef, soy sauce, clove garlic, onion, red pepper, vegetable oil, cremini mushrooms, fresh vegetables, ginger, water, brown rice

Taken from www.delish.com/recipefinder/stir-fried-steak-vegetables-2263 (may not work)