Beef And Vegetable Stir-fry Recipe

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Beef and Vegetable Stir-Fry

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Ingredients

1 lb
top round steak
1 1/2 c
broccoli, cut into 1 inch pieces
3
carrots, diagonally sliced
1 Tbsp
cornstarch
1/2 tsp
sugar
1 tsp
salt
2 Tbsp
soy sauce
2 Tbsp
dry sherry
2 Tbsp
peanut oil
1
onion, cut into thin wedges
5 oz
peas
1/2 c
water chestnuts, drained and sliced
1/2 c
bamboo shoots, halved lengthwise
cooked rice

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef
Regional Style: Asian
Other Tag: Quick & Easy