Beef And Vegetable Stir-Fry
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Beef And Vegetable Stir-Fry
  Beef    Stir Fry    Vegetables  
Last updated 6/12/2012 1:07:54 AM. Recipe ID 34138. Report a problem with this recipe.
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      Title: Beef and vegetable stir-fry
 Categories: None
      Yield: 4 Servings
 
      1 lb Beef Top Round Steak
  1 1/2 c  Broccoli Cut Into 1" Pieces
      3 md Carrots, Bias Sliced
      1 ts Cornstarch
    1/2 ts Sugar
      1 ts Salt
      2 tb Soy Sauce
      2 tb Dry Sherry
      2 tb Peanut Oil
      1 md Onion, Cut Into Thin Wedges
      5 oz Green Peas, Hulled
    1/2 c  Water Chestnuts, Drained &
           -Sliced Thin
    1/2 c  Bamboo Shoots, Halved
           -Lengthwise
           Rice, Cooked, Hot
 
  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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Recipe ID 34138 (Apr 03, 2005)

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