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Rainbow Beef

Chef.at.Home's picture
Ingredients
  Beef tenderloin/Beef sirloin 1 Pound
  Egg white/Beef sirloin 1
  Cornstarch 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Grated ginger root 1⁄2 Teaspoon
  Peanut oil/Cooking oil 1⁄2 Cup (8 tbs)
  Frozen pea pods 6 Ounce (1 Package)
  Sliced fresh mushrooms 5 Ounce (2 Cups)
  Carrots 2 , cut in thin sticks about 3 inches long
  Celery ribs 2 , cut in thin sticks about 3 inches long
  Onion 1 , cut into thin wedges
  Red peppers 1 , cut into thin strips
  Instant chicken bouillon granules 2 Teaspoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Cold water 1⁄4 Cup (4 tbs)
  Dry sherry 3 Tablespoon
  Dark corn syrup 1 Tablespoon
  Vinegar 1 Tablespoon
  Cornstarch 4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
Directions

Slice beef in thin strips.
In large bowl combine egg white and 1 tablespoon cornstarch; stir in beef strips.
In large wok or skillet stir-fry meat, garlic, and gingerroot in 3 tablespoons of the hot oil till meat is browned.
Remove meat from pan; set aside.
Add remaining oil to pan juices; stir in pea pods, mushrooms, carrots, celery, onion, and red pepper.
Sprinkle bouillon granules over vegetable mixture.
Cover and simmer till vegetables are crisp-tender, about 10 minutes.
Combine soy sauce, water, sherry, corn syrup, vinegar, 4 teaspoons cornstarch, and ground pepper.
Stir mixture into vegetables along with cooked meat; cook and stir till thickened and bubbly.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Beef

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