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How To make Beef & Vegetable Stir Fry

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Ingredients
1
pound
beef top round steak
1 1/2
cup
broccoli, cut into 1 inch pieces
3
each
carrots, bias sliced
1
tablespoon
cornstarch
1/2
teaspoon
sugar
1
teaspoon
salt
2
tablespoon
soy sauce
2
tablespoon
dry sherry
2
tablespoon
peanut oil
1
each
onion, cut into thin wedges
5
oz
green peas, hulled
1/2
cup
water chestnuts, drained & sliced thin
1/2
cup
bamboo shoots, halved lengthwise
1

rice, cooked

Directions:
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. Cover. Cook for 1 minute. Serve over rice.

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