Beef and Vegetable Stir Fry

Evelyn, June 82

  • 1 lb. beef (round steak)
  • 1 ½ c. broccoli cut in 1” pieces
  • 3 medium carrots, bias-sliced
  • 1 tsp. corn starch
  • 1 tsp. salt
  • ½ tsp. sugar
  • 2 tbsp. soy sauce
  • 2 tbsp. dry sherry
  • 2 tbsp. cooking oil
  • 1 medium onion, cut in thin wedges
  • 5 oz (1 cup) frozen peas (thawed)
  • ½ c. water chestnuts (drained and thinly sliced)
  • ½ c. bamboo shoots, halved lengthwise
  • Deep fried rice sticks (?) or hot cooked rice

Partially freeze beef; slice very thinly across the grain into bit-size strips. Cook broccoli and carrots, covered, in boiling salted H2O 2 mins; drain. Mix cornstarch, salt, and sugar; blend in soy sauce and sherry. Set aside. Preheat a wok or large skillet over high heat; add oil. Stir fry broccoli, carrots, and onion in hot oil for 2 mins or till crisp tender. Remove from wok. (Add more oil, if necessary). Add half the beef to hot wok; stir-fry 2-3 mins or till browned. Remove beef. Stir fry remaining beef 2-3 mins. Return all meat to wok. Add peas, water chestnuts, and bamboo shoots. Stir soy mixture into wok. Cook and stir till thickened. Return broccoli, carrots and onion to wok; cover and cook 1 min more. Serve atop rice. Serves 4-6.


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