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Beef Stir Fry Recipe

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This recipe for Beef Stir Fry, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Calder Rose
Added: Wednesday, August 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. Yoshida's Original Gourmet Sweet & Savory sauce, divided
1/2 of a 1.06 oz. packet Lawry's Beef Marinade
1 1/2 lbs. top loin beef steak, sliced in very thin strips
cooking oil
1 clove garlic, crushed
2 to 3 crowns fresh broccoli, chopped into bite-sized pieces
2 to 3 carrots, peeled and sliced
1/2 to 1 yellow onion, chopped
1 dozen fresh asparagus spears, sliced
approx. 1 c. bean sprouts
approx. 1 c. Chinese pea pods
1 c. mushrooms, sliced
1/2 c. whole cashews
2 to 3 tsp. cornstarch
1 to 2 tsp. sesame oil (optional)
white rice

Chicken Variation:
3 chicken breasts, cut into 1" chunks
1 tsp. salt
1 T. cornstarch
1 egg white, beaten

Directions:
Directions:
Combine 3/4 c. of the Yoshida sauce, beef marinade, and meat in a bowl and let marinade approx. 15 minutes. (If using chicken variation, omit the 3/4 c. Yoshida sauce, beef marinade and steak. Replace with variation ingredients that have been mixed together well to coat the chicken). Generously coat the bottom of a large frying pan with cooking oil and warm on high heat. Add the crushed garlic and beef and stir fry over high heat until the meat is cooked through. Remove meat from skillet and set aside. To the same skillet add the hard vegetables (onion, carrots, broccoli, asparagus) and stir fry at high heat for 1 to 2 minutes. Cover skillet with lid and let vegetables steam for 5 minutes. Uncover and add the remaining soft vegetables (pea pods, mushrooms, bean sprouts) and stir fry for 2 to 3 minutes. Add in the cashews and beef. In a small bowl whisk together 1/4 c. Yoshida sauce and 2 to 3 tsp. cornstarch. Add to the side of the skillet and whisk until sauce begins to thicken. Add a little water if sauce is too thick. Sprinkle 1 to 2 tsp. sesame oil. Stir once more to coat meat and vegetables with sauce and sesame oil. Serve over cooked white rice.

Personal Notes:
Personal Notes:
All vegetable and meat quantities are approximate and can be varied based on the serving size or personal taste.

 

 

 

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