Chinese Beef with Peas and Peanuts
|Frozen peas/1 cup fresh||10 Ounce (1 Package Frozen)|
|Vegetable oil||1 Cup (16 tbs)|
|Raw peanuts||1⁄2 Cup (8 tbs) (Fresh, Unsalted)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Chopped celery||1 Cup (16 tbs)|
|Ground beef||3⁄4 Pound|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Beef broth||1 Cup (16 tbs) (Well Flavored)|
|Soy sauce||2 Tablespoon|
Thaw peas slightly.
Pour peanuts into hot oil in a wok or large frying pan.
Turn off heat and let peanuts stand about 1 1/2 minutes until golden.
Drain, leaving 1 tablespoon oil.
Stir-fry onion, garlic, and celery and then add ground beef.
Cook briskly until just browned.
Remove meat and vegetables.
Add peas and mushrooms to skillet; pour in broth and cook until peas are crisp-cooked.
Mix cornstarch, soy sauce, and sherry; stir into mixture in skillet.
Add beef and vegetables and cook, stirring constantly, until sauce thickens.
Transfer to serving dish and sprinkle with peanuts.