Beef & Vegetable Stir-Fry
Bring out the wok and try this savory dish that will have you throwing out take-out coupons!
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
|
|
| 1 ½ | cup |
broccoli florets
cut into 1 inch pieces |
|
| 3 | each |
carrots
bias sliced |
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
sherry
dry |
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | each |
onions
cut into thin wedges |
|
| 5 | ounces |
green peas
hulled |
|
| ½ | cup |
water chestnuts
drained & sliced thin |
*
|
| ½ | cup |
bamboo shoots
halved lengthwise |
|
| 1 | x |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
|
|
| 355 | ml |
broccoli florets
cut into 1 inch pieces |
|
| 3 | each |
carrots
bias sliced |
|
| 15 | ml |
cornstarch
|
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
sherry
dry |
|
| 3E+1 | ml |
peanut oil
|
|
| 1 | each |
onions
cut into thin wedges |
|
| 144.5 | ml/g |
green peas
hulled |
|
| 118 | ml |
water chestnuts
drained & sliced thin |
*
|
| 118 | ml |
bamboo shoots
halved lengthwise |
|
| 1 | x |
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.
