Pork Stir Fry with Blue Cheese
|Boneless pork/Beef top round steak||1 Pound|
|Plain yogurt||8 Ounce (1 Container)|
|Instant beef bouillon granules||1⁄2 Teaspoon|
|Cooking oil||1 Tablespoon|
|Broccoli flowerets||2 Cup (32 tbs)|
|Carrots||2 Medium, thinly bias sliced|
|Onions||2 Medium, cut into thin wedges|
|Water||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, seeded and chopped|
|Crumbled blue cheese||2 Tablespoon|
Partially freeze the beef.
Thinly slice, across the grain, into bite-size strips.
Set the beef aside.
For sauce, in a small mixing bowl combine yogurt, blue cheese, cornstarch, and bouillon granules.
Preheat a wok or large skillet over high heat.
Add oil. (Add more oil as necessary during stir-frying.)
Stir-fry broccoli and carrots for 1 minute.
Stir-fry for 2 to 3 minutes more or till vegetables are crisp-tender.
Transfer vegetables to a serving platter.
Cover and keep the vegetables warm.
Add half of the beef to the wok.
Stir-fry for 2 to 3 minutes or till done.
Remove beef from wok.
Stir-fry remaining beef for 2 to 3 minutes or till done.
Remove from wok.
Add water to the wok.
Cook and stir to scrape up crusty bits on bottom of wok.
Stir sauce and add to wok.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return beef to wok.
Cook and stir till heated through.
Stir in tomato.
Spoon meat over vegetables.
Sprinkle with blue cheese.