Beef And Vegetable Stir Fry
|Beef top round steak||1 Pound|
|Broccoli||1 1⁄2 Cup (24 tbs), cut into 1-inch pieces|
|Carrots||3 Medium, bias sliced|
|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)|
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.
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.
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.