Basic stir-fried beef #2
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Basic stir-fried beef #2
  Beef    Meat    Basics  
Last updated 6/12/2012 1:07:25 AM. Recipe ID 33406. Report a problem with this recipe.
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      Title: Basic stir-fried beef #2
 Categories: Meat
      Yield: 4 Servings
 
    1/2 lb Lean beef
      1 lb Vegetables
      1    Or
      2 sl Fresh ginger root
      1    Clove garlic
      1    Scallion stalk
      1 tb Cornstarch
      1 tb Sherry
      2 tb Soy sauce
  1 1/2 tb Oil
  1 1/2 tb Oil
    1/2 c  Stock
 
  1. Slice beef thin against the grain. Slice vegetables. Mince ginger
  root. Crush or mince garlic. Cut scallion stalk in 1-inch sections.
  
  2. Blend cornstarch, sherry and soy sauce.
  
  3. Heat oil. Add ginger root, garlic and scallion and stir-fry a few
  times. Add beef and stir-fry until it loses its redness (about 2
  minutes). Remove from pan.
  
  4. Heat remaining oil. Add vegetables and stir-fry to heat and coat
  with oil.
  
  5. Stir in stock and heat quickly. Cook, covered, over medium heat,
  until vegetables are nearly done.
  
  6. Return beef, stir-frying to reheat and blend flavors. Then stir in
  cornstarch mixture to thicken. Serve at once.
  
  NOTE: Any vegetable can be used. See "Cooking Instructions for
  Specific Vegetables" for cooking time; see "Suggested Vegetable
  Combinations" for possible combinations. VARIATIONS:
  
   In step 3, add with the ginger root, etc., 1 tablespoon fermented
  black beans (soaked), mashed; or 1 tablespoon brown bean sauce,
  mashed.
  
   Cook the vegetables first (as in steps 4 and 5 ) and remove from
  pan. Then stir-fry the beef (as in step 3). Stir in the sherry and
  soy sauce (omit the cornstarch). Then return vegetables, stir-frying
  to reheat and blend flavors.
  
  From , ISBN 0-517-65870-4.




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Recipe ID 33406 (Apr 03, 2005)

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