Garlicky Beef-and-Bean Stir-Fry

Cut costs at the supermarket by rethinking how you buy meats. Here, we use a less expensive cut of beef and stretch it by adding colorful fresh veggies to the entrée. Thinly slice the meat and stir-fry it quickly to keep it tender.

Yield: Makes 4 servings
Total time: 30 Minutes

Ingredients

• 4 tablespoons sugar
• 6 tablespoons soy sauce
• 3 tablespoons fresh lime juice
• 1 teaspoon dried crushed red pepper
• 8 teaspoons minced garlic
• 4 tablespoons peanut oil, divided
• 1 (10-oz.) sirloin steak, thinly sliced across the grain
• 1 pound fresh green beans, cut into 2-inch pieces
• 2 red bell peppers, cut into 1/4- to 1/2-inch-wide strips
• 2 teaspoons cornstarch
• 3 cups hot cooked rice

1. Preparation
2. Combine first 5 ingredients.
3. Gradually whisk in 3 Tbsp. oil; transfer to a large zip-top plastic bag. Add steak; seal.
4. Let stand at room temperature 15 minutes.
5. Pour steak and marinade into a bowl. Transfer steak to a wok, reserving marinade. Stir-fry steak in 1 Tbsp. oil over medium-high heat 1 1/2 minutes or until browned. Remove steak. Add beans and bell peppers to wok; stir-fry 3 minutes.
6. Whisk cornstarch into reserved marinade. Stir cornstarch mixture into vegetable mixture.
7. Stir-fry 30 seconds or until sauce thickens. Stir steak into vegetable mixture, and stir-fry 30 seconds. Remove from heat, and serve over rice.