Beef Stir Fry with Mushrooms
|Beef top round steak||1 Pound|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry red wine||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Fresh mushrooms||8 Ounce, sliced to make 3 cups|
|Green onions||5 , bias-sliced into 1-inch lengths to make 1 cup|
|Hot cooked rice||1 Cup (16 tbs)|
Partially freeze beef; cut on the bias into thin bite-size strips.
For marinade, in a medium mixing bowl stir together water, soy sauce, wine, cornstarch, and molasses.
Add beef, stirring to coat well.
Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally.
Drain well, reserving marinade.
Preheat a wok or large skillet over high heat; add oil.
(Add more oil as necessary during cooking.) Stir-fry mushrooms and green onions in hot oil about 2 minutes or till crisp-tender.
Remove vegetables from the wok.
Add half of the beef to the hot wok or skillet.
Stir-fry for 2 to 3 minutes or till done.
Stir-fry remaining beef for 2 to 3 minutes.
Return all beef to the wok.
Push from center of the wok or skillet.
Stir marinade; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Serve immediately over hot cooked rice.