Beef and Vegetable Stir-Fry
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Ingredients
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1 lbtop round steak
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1 1/2 cbroccoli, cut into 1 inch pieces
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3carrots, diagonally sliced
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1 Tbspcornstarch
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1/2 tspsugar
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1 tspsalt
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2 Tbspsoy sauce
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2 Tbspdry sherry
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2 Tbsppeanut oil
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1onion, cut into thin wedges
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5 ozpeas
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1/2 cwater chestnuts, drained and sliced
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1/2 cbamboo shoots, halved lengthwise
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·cooked rice
How to Make Beef and Vegetable Stir-Fry
- 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.
- Drain.
- Set aside.
- Mix the cornstarch, sugar and salt.
- Stir in the soy sauce and the sherry.
- Set aside.
- Preheat a wok or large skillet over high heat.
- Add oil.
- Stir fry the broccoli, carrots and onion until tender crisp (about 2 minutes).
- Remove from the wok.
- Replenish the oil as necessary.
- Add half the beef to the HOT oil.
- Stir fry until browned (2-3 minutes).
- Remove.
- 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.
- Cook for 1 minute.
- Serve over rice.
