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Source: America's Favorite Food Associations

Spicy Hunan Stir-Fry
This is a stir-fry that the whole family will enjoy!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15-30 minutes
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3/4 cup beef broth
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon dried red pepper flakes
2 tablespoons cooking oil, divided
1 teaspoon ginger root, shredded and fresh
3 garlic cloves, minced
1 cup carrots, thinly diagonally sliced
1 medium red bell peppers, cut in 3/4-inch squares
hot cooked rice, optional




Combine broth, soy sauce, vinegar, cornstarch and dried red pepper flakes. In large skillet or wok, heat one Tbsp. oil. Add ginger root and garlic; stir-fry over high heat one minute. Add carrots; stir-fry over medium-high heat for 4 minutes. Add peppers and green beans; stir-fry until tender. Remove vegetables from skillet; keep warm. Add additional 1 Tbsp. oil and stir-fry lamb strips half at a time for about 2 minutes, or just until brown. Return vegetables and meat to skillet. Stir in broth mixture. Cook and stir until thickened; cook 2 minutes more. Serve with hot cooked rice.




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