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Oriental Beef And Vegetable Stir Fry

Diet.Chef's picture
  Beef top round steak 3⁄4 Pound
  Cornstarch 2 Teaspoon
  Sugar 1 Teaspoon
  Instant beef bouillon granules 1⁄4 Teaspoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Soy sauce 3 Tablespoon
  Cooking oil 2 Tablespoon
  Sliced green onion 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Grated ginger root 1 Teaspoon
  Canned sliced water chestnuts 8 Ounce, drained
  Frozen pea pods/1 cup fresh pea pods 6 Ounce, thawed (1 Package)
  Chopped bok choy 2 Cup (32 tbs)
  Hot cooked rice 1 Cup (16 tbs)

Partially freeze beef; cut on the bias into bite-size strips. Set beef aside.
Stir together cornstarch, sugar, and beef bouillon granules. Stir in sherry, water, and soy sauce. Set aside.
Preheat a wok or large skillet over high heat; add 1 tablespoon cooking oil. Stir-fry the green onion, garlic, and ginger-root for 30 seconds. Add the drained water chestnuts and pea pods. Stir-fry for 1 to 2 minutes or till pea pods are crisp-tender. Remove vegetables from the wok or skillet.
Add the remaining oil to the wok or skillet. Add half of the meat to the wok or skillet. Stir-fry about 2 minutes or till done. Remove the meat. Stir-fry the remaining meat about 2 minutes or till done. Return all the meat to the wok or skillet.
Stir the sherry mixture; stir into meat. Cook and stir till thickened and bubbly. Cook and stir for 30 seconds more. Stir in cooked vegetables and bok choy. Cover and cook about 1 minute more or till heated through. Serve over hot cooked rice.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
5 Minutes

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Oriental Beef And Vegetable Stir Fry Recipe