• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


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    • 1-1/2 tablespoons cornstarch
    • 1-1/2 teaspoons granulated sugar
    • 1-1/2 teaspoons crushed red pepper flakes
    • 1/4 cup water
    • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes
    • 4 tablespoons Pure Wesson® Vegetable Oil, divided
    • Hot cooked rice, optional
    • 1-1/4 pounds boneless beef top sirloin steak, cut into thin strips
    • 8 green onions, cut diagonally into 1/2-inch lengths (8 onions = about 1 cup)
    • 1/2 cup finely chopped red bell pepper
    • 2 small zucchini, halved lengthwise, cut into 1/4-inch-thick slices
    • 1/2 teaspoon salt
    • 2 teaspoons garlic, minced, divided


    1. Combine cornstarch, sugar and crushed red pepper in medium bowl. Stir in water. Add diced tomatoes with their liquid; stir until well blended; set aside.
    2. Heat 2 tablespoons of the oil in wok or large skillet over high heat 1 minute. Add 1 teaspoon garlic and the steak; stir-fry 3 minutes or until steak strips are no longer pink in centers. Remove from pan; cover to keep warm.
    3. Heat remaining 2 tablespoons oil in same wok. Add remaining 1 teaspoon garlic, the green onions, bell peppers, zucchini and salt. Stir-fry 5 minutes, or until vegetables are crisp-tender. Stir tomato mixture. Add to vegetable mixture in wok; cook 2 minutes, or until sauce is thickened, stirring constantly. Stir in steak. Serve over rice, if desired.