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Vegetables and Beef Stir
Fry
1 pound boneless
beef round steak
2/3 cup broccoli thinly sliced
2/3 cup cauliflower thinly sliced
2/3 cup carrots thinly sliced
2/3 cup Chinese cabbage thinly sliced
2/3 cup green beans thinly sliced
2/3 cup sliced bamboo shoots, drained
2 tablespoons soy sauce
1 1/2 tablespoons oil
4 teaspoons cornstarch
1/4 - 1/2 teaspoon ginger
1/4 teaspoons pepper
1/8 teaspoons garlic powder
1/2 cup water
3 tablespoons sherry (opt)
Chill meat in freezer 20-30 minutes. Cut meat across
grain into thin slices; set aside. In medium saucepan heat
2/3 cup salted water to boiling; add broccoli, cauliflower,
carrots, chinese cabbage, and green beans. Cover, cook until
crisp tender about 5 minutes. Add bamboo shoots and heat
thoroughly; drain and keep warm. In small bowl combine
cornstarch, ginger, pepper, garlic powder, water, sherry,
and soy sauce. In large skillet, heat oil over high heat;
stir fry meat 2-3 minutes. Pour soy sauce mixture over meat.
Heat until sauce is thick and bubbly stirring constantly.
Arrange hot vegetables on serving platter; spoon meat over
vegetables.
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