Beef and Vegetable Stir-Fry
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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
How to Make Beef and Vegetable Stir-Fry
- 1Partially freeze the beef to make it easier to handle and cut.
- 2Slice very thinly across the grain into bite size strips.
- 3Cook the broccoli and carrots, covered, in boiling salted water for 2 minutes.
- 4Drain.
- 5Set aside.
- 6Mix the cornstarch, sugar and salt.
- 7Stir in the soy sauce and the sherry.
- 8Set aside.
- 9Preheat a wok or large skillet over high heat.
- 10Add oil.
- 11Stir fry the broccoli, carrots and onion until tender crisp (about 2 minutes).
- 12Remove from the wok.
- 13Replenish the oil as necessary.
- 14Add half the beef to the HOT oil.
- 15Stir fry until browned (2-3 minutes).
- 16Remove.
- 17Repeat with the remaining beef.
- 18Return all the meat to the wok.
- 19Add the peas, water chestnuts and bamboo shoots.
- 20Stir the soy mixture into the wok.
- 21Cook, stirring steadily, until thickened and bubbly.
- 22Cook, stirring steadily, another minute or two.
- 23Return the broccoli, carrots and onion to the wok and cover.
- 24Cook for 1 minute.
- 25Serve over rice.
