Beef& Vegetable Stir-Fry

* Exported from MasterCook *

BEEF & VEGETABLE STIR-FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Beef Top Round Steak
1 1/2 c Broccoli Cut Into 1" Pieces
3 md Carrots, Bias Sliced
1 t Cornstarch
1/2 ts Sugar
1 t Salt
2 tb Soy Sauce
2 tb Dry Sherry
2 tb Peanut Oil
1 md Onion, Cut Into Thin Wedges
5 oz Green Peas, Hulled
1/2 c Water Chestnuts, Drained &
-Sliced Thin
1/2 c Bamboo Shoots, Halved
-Lengthwise
Rice, Cooked, Hot

Partially freeze the beef to make it easier to handle
and cut. Slice very thinly across the grain into bite
size strips. Cook the broccoli and carrots, covered,
in boiling salted water for 2 minutes. Drain. Set
aside. Mix the cornstarch, sugar and salt. Stir in the
soy sauce and the sherry. Set aside. Preheat a wok or
large skillet over high heat. Add oil. Stir fry the
broccoli, carrots and onion until tender crisp (about
2 minutes). Remove from the wok. Replenish the oil as
necessary. Add half the beef to the HOT(!) oil. Stir
fry until browned (2-3 minutes). Remove. Repeat with
the remaining beef. Return all the meat to the wok.
Add the peas, water chestnuts and bamboo shoots. Stir
the soy mixture into the wok. Cook, stirring steadily,
until thickened and bubbly. Cook, stirring steadily,
another minute or two. Return the broccoli, carrots
and onion to the wok. Cover. Cook for 1 minute. Serve
over rice.



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