"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef and Onion Stir Fry Recipe

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This recipe for Beef and Onion Stir Fry, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Country Cooking Recipe Collection
Added: Tuesday, October 28, 2008


1 lb. lean beef steak (flank, sirloin or top round) cut into 1/4 in. thick strips
1 tsp. salt
1 egg white
1 tbsp. cornstarch
Vegetable oil
3 c. sliced mild onions
Broccoli florets
Sliced carrots
1 tbsp. dry wine or sherry or wine vinegar
1 tbsp. sugar
4 tbsp. soy sauce

Combine beef, salt, egg white and cornstarch. Mix well with hands; set aside. Heat about 2 in. of oil to 375 in a wok or deep skillet. Stir fry beef, small amounts at a time, until lightly browned; drain on paper towels. Lower temperature to 350; add additional oil if necessary and stir fry the onions until soft and well browned. Remove. Add broccoli and carrots and stir fry until crisp tender. Return beef and onions. Add wine, sugar and soy sauce. Stir fry at 425 for 2 min. or until beef is glazed and brown.




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