Beef And Zucchini Stir Fry
|Breakfast steaks/1/2 pound round steak||2 Pound (Thin)|
|Onion||1 , halved crosswise, cut into quarters|
|Zucchini||2 Small, diagonally sliced|
|Green pepper||1⁄2 , cut into 1 inch squares|
|Tomato||1 Small, halved crosswise, cut in wedges|
|Soy sauce||1 Tablespoon|
|Chicken broth||3⁄4 Cup (12 tbs)|
|Salad oil||3 Tablespoon, divided|
|Garlic||1 Clove (5 gm), halved|
On a cutting board, slice steaks (with a very sharp knife) diagonally into bacon-thin strips.
Prepare onion (separate quarters into layers), zucchini, green pepper and tomato.
Arrange in groups on a large platter or tray.
Blend soy sauce, sugar and cornstarch and stir into chicken broth.
Heat in small pan.
In large heavy skillet or a Chinese wok, heat 1 tablespoon oil with garlic and salt to near smoking hot.
Fish out the garlic, add steak strips, and stir-fry 2 or 3 minutes until tinged with brown.
Remove to a small bowl and keep warm.
Add rest of oil to pan.
Heat again till near smoking and toss in the onion, pepper and zucchini.
Stir-fry until all are shiny and bright, 2 or 3 minutes.
Add tomato and meat strips to pan, stir, and pour in the hot broth and soy mixture.
Cover and steam about 2 minutes longer, only until vegetables are crisp tender, still colorful and shapely.
Serve at once.