"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Stir-fry - Ally's Recipe

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This recipe for Beef Stir-fry - Ally's, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allyson Pace
Added: Saturday, April 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 Tbsp. reduced-sodium soy sauce, divided
1/8 tsp. pepper
1 pound boneless beef sirloin steak, cut into thin strips

1 Tbsp. cornstarch
1/2 c. reduced-sodium beef broth


1 garlic clove, minced
1/2 tsp. minced fresh gingerroot
3 tsp. canola oil, divided
1 c. juliennes sweet red pepper
1 c. juliennes green pepper
2 c. sliced fresh mushrooms
2 medium tomatoes, cut into wedges
6 green onions, cut into 1/2-inch pieces
Hot cooked rice, optional

Directions:
Directions:
In a large resealable plastic bag, combine 3 tablespoons soy sauce and pepper; add beef. Seal bag and turn to coat; refrigerate for 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside.
Drain and discard marinade from beef. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry for 4-6 minutes or until no longer pink. Remove beef and keep warm.
Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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