Oriental Beef And Vegetable Stir Fry
|Beef top round steak||3⁄4 Pound|
|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.