Beef and Vegetable Stir-Fry
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broccoli, cut into 1 inch pieces
carrots, diagonally sliced
onion, cut into thin wedges
water chestnuts, drained and sliced
bamboo shoots, halved lengthwise
Partially freeze the beef to make it easier to handle and cut.
Slice very thinly across the grain into bite size strips.
Cook the broccoli and carrots, covered, in boiling salted water for 2 minutes.
Mix the cornstarch, sugar and salt.
Stir in the soy sauce and the sherry.
Preheat a wok or large skillet over high heat.
Stir fry the broccoli, carrots and onion until tender crisp (about 2 minutes).
Replenish the oil as necessary.
Add half the beef to the HOT oil.
Stir fry until browned (2-3 minutes).
Repeat with the remaining beef.
Return all the meat to the wok.
Add the peas, water chestnuts and bamboo shoots.
Stir the soy mixture into the wok.
Cook, stirring steadily, until thickened and bubbly.
Cook, stirring steadily, another minute or two.
Return the broccoli, carrots and onion to the wok and cover.