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Stir Fry Beef And Vegetables

chef.tim.lee's picture
  Soy sauce 1⁄4 Cup (4 tbs)
  Cider vinegar 2 Tablespoon
  Cornstarch 2 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Bouillon cubes 2
  Boiling water 1⁄3 Cup (5.33 tbs)
  Flank steak 1 Pound
  Vegetable oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm)
  Sliced mushrooms 2 Cup (32 tbs)
  Green peppers 2 Medium
  Onion 1 Large
  Canned water chestnuts 8 Ounce
  Hot cooked rice 1 Cup (16 tbs)

Combine soy sauce, vinegar, cornstarch, and sugar; stir until cornstarch dissolves.
Dissolve bouillon cubes in boiling water, and add to cornstarch mixture.
Set aside.
Partially freeze steak; slice diagonally across grain into 3- x 1/4-inch strips, and set aside.
Pour 2 tablespoons oil around top of preheated wok, coating sides; allow to heat at medium high (325°) for 1 minute.
Add garlic; stir-fry 1 minute.
Discard garlic.
Add steak to wok; stir fry 2 minutes or just until browned.
Remove steak from wok, and set aside.
Pour remaining 2 tablespoons oil around top of wok, coating sides; allow to heat at medium high 1 minute.
Add mushrooms, green pepper, onion, and water chestnuts; stir-fry 2 minutes.
Pour cornstarch mixture over vegetables.
Cook, stirring constantly, until slightly thickened.
Return steak to wok; stir well.
Serve over rice.

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