Thai Lemon Beef

• boneless beef top round steaks (1-inch thick)↗1 1⁄2 lbs
• soy sauce↗1⁄3 cup
• lemon juice↗1⁄4 cup
• water↗1⁄4 cup
• red peppers↗3 teaspoons

  dried & crushed

• garlic cloves↗4

  minced

• vegetable oil↗1 tablespoon
• green onions↗4

  2 inch pieces

• water chestnuts4 ounces
• cornstarch↗2 teaspoons
• ramen noodles, cooked and drained↗4 cups

Step-by-step instructions

1. 1

   Cut steak diagonally across grain into 1/8 inch thick strips and place in a bowl.

2. 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. 3

   Drain steak, discarding marinade.

4. 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. 5

   Add green onions and water chestnuts to skillet stir-fry 3 minutes or until crisp-tender.

6. 6

   Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened.

7. 7

   Add steak; stir-fry until thoroughly heated. Serve over noodles or rice.