Ingredients: |
Ingredients: 1 bunch broccoli
1 medium onion
1 red pepper
1 zucchini
Carrots & anything else you want
1+ lb lean beef (I use beef tenderloin)
2 T. soy sauce
2 cloves garlic minced
¼ cup salad oil
2 T. water
Cooking Sauce: Stir together 1 ½ T. cornstarch, ¼ teas. Ground ginger, dash of cayenne, 2 T. dry sherry and 1 ¼ cups regular strength beef broth
|
Directions: |
Directions:Start making rice which usually takes 25 minutes.
Prepare Vegetables: Discard broccoli stalks and cut tops into small flowerets, cut onion into wedges and separate, slice zucchini and carrots thinly and cut pepper into bite size pieces. Set aside separated.
Cut beef with the grain into 1 ½ inch wide strips, then cut each strip across the grain into 1/3 inch thick slanting slices. In a bowl, mix beef, soy and garlic and marinate for at least 15 minutes. Meanwhile, prepare cooking sauce.
Place a wok over high heat: when wok is hot, add 1 T. of the oil. When oil is hot, add half the meat mixture and stir-fry until meat is browned (it will continue to cook); remove from wok and set aside. Repeat to remaining meat, using 1 T. more oil.
Pour remaining 2 T. oil into wok. When oil is hot, add broccoli and sliced carrots and stir fry for about 1 minute. Add water, cover, and cook, stirring frequently, until tender-crisp to bite (about 3 more minutes). Stir in remaining vegetables. Stir cooking sauce and add to wok along with meat; stir until sauce boils and thickens.
Serve over rice. |
This recipe for Beef Stir Fry is from