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Beef And Vegetable Stir Fry

Flavors.of.Asia's picture
Ingredients
  Beef top round steak 1 Pound
  Broccoli 1 1⁄2 Cup (24 tbs), cut into 1-inch pieces
  Carrots 3 Medium, bias sliced
  Cornstarch 1 Teaspoon
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Cooking oil 2 Tablespoon
  Onion 1 Medium, cut into thin wedges
  Frozen peas 5 Ounce, thawed (1/2 Of A 10 Ounce Package/ 1 Cup)
  Water chestnuts 1⁄2 Cup (8 tbs), drained and thinly sliced
  Bamboo shoots 1⁄2 Cup (8 tbs), halved lengthwise
  Deep fried rice sticks/Hot cooked rice 1 Cup (16 tbs)
Directions

Partially freeze beef; slice very thinly across the grain into bite-size strips.
Cook broccoli and carrots, covered, in boiling salted water 2 minutes; drain.
Mix cornstarch, salt, and sugar; blend in soy sauce and sherry.
Set aside.
Preheat a wok or large skillet over high heat; add oil.
Stir-fry broccoli, carrots, and onion in hot oil for 2 minutes or till crisp-tender.
Remove from wok.
Add half the beef to hot wok or skillet; stir-fry 2 to 3 minutes or till browned.
Remove beef.
Stir-fry remaining beef 2 to 3 minutes.
Return all meat to wok or skillet.
Add peas, water chestnuts, and bamboo shoots.
Stir soy mixture; stir into wok.
Cook and stir till thickened and bubbly.
Return broccoli, carrots, and onion to wok; cover and cook 1 minute more.

Recipe Summary

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

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