beef and vegetable stir-fry

How To Make beef and vegetable stir-fry

• 1

  Partially freeze the beef to make it easier to handle and cut.
• 2

  Slice very thinly across the grain into bite size strips.
• 3

  Cook the broccoli and carrots, covered, in boiling salted water for 2 minutes.
• 4

  Drain.
• 5

  Set aside.
• 6

  Mix the cornstarch, sugar and salt.
• 7

  Stir in the soy sauce and the sherry.
• 8

  Set aside.
• 9

  Preheat a wok or large skillet over high heat.
• 10

  Add oil.
• 11

  Stir fry the broccoli, carrots and onion until tender crisp (about 2 minutes).
• 12

  Remove from the wok.
• 13

  Replenish the oil as necessary.
• 14

  Add half the beef to the HOT oil.
• 15

  Stir fry until browned (2-3 minutes).
• 16

  Remove.
• 17

  Repeat with the remaining beef.
• 18

  Return all the meat to the wok.
• 19

  Add the peas, water chestnuts and bamboo shoots.
• 20

  Stir the soy mixture into the wok.
• 21

  Cook, stirring steadily, until thickened and bubbly.
• 22

  Cook, stirring steadily, another minute or two.
• 23

  Return the broccoli, carrots and onion to the wok and cover.
• 24

  Cook for 1 minute.
• 25

  Serve over rice.
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