Beef Stir Fry
|Peanut oil/Vegetable oil||2 Teaspoon|
|Thinly sliced onion||1 Cup (16 tbs)|
|Thinly sliced mushrooms||1⁄2 Cup (8 tbs)|
|Diagonally sliced carrot||1⁄2 Cup (8 tbs)|
|Canned beef broth||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Five spice powder||1⁄4 Teaspoon|
|Broiled round steak||8 Ounce|
|Torn spinach||2 Cup (32 tbs)|
|Cooke long grain rice||1 Cup (16 tbs)|
In 10-inch skillet or a wok heat oil; add onions, mushrooms, and carrot and cook, stirring quickly and frequently, until carrot is tender.
In measuring cup or small bowl combine broth, sherry, soy sauce, cornstarch, and spice, stirring to dissolve cornstarch; pour over vegetables and, stirring constantly, bring to a boil.
Reduce heat and stir in beef and spinach; let simmer, stirring occasionally, until thoroughly heated.
Serve over hot rice.