1 (1-inch-thick) boneless top round steak
1/3 cup soy sauce
1/4 cup lemon juice
1/4 cup water
2 to 3 teaspoons dried crushed red pepper
4 garlic cloves, minced
1 tablespoon vegetable oil
4 green onions, cut into 2-inch pieces
2 carrots, thinly sliced
2 teaspoons cornstarch
Hot cooked ramen noodles or rice
Cut steak across the grain into 1/8-inch-thick strips and place in a medium bowl.
Combine soy sauce, lemon juice, water, crushed red pepper and garlic. Reserve half of mixture. Pour remaining mixture over steak. Cover and chill 30 minutes. When ready to cook, drain steak and discard marinade.
Stir-fry half of steak in 1/2 tablespoon hot oil in a large non-stick skillet or wok over medium-high heat for 1 minute or until outside of beef is no longer pink. Remove from skillet and repeat procedure with remaining oil and steak.
Remove from skillet. Add the green onions and carrots to skillet and stir-fry for 3 minutes or until vegetables are crisp-tender.
Whisk cornstarch into reserved soy sauce mixture; stir into vegetables and stir-fry until thickened. Add steak and stir-fry until thoroughly heated. Serve immediately.
