Stir-Fried Beef And Vegetables

* Exported from MasterCook II *

STIR-FRIED BEEF AND VEGETABLES

Recipe By : Homemade Good News (Vol 3 No 4)
Serving Size : 1 Preparation Time :0:00
Categories : Wok Cooking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces beef (you can use almost any cut - rump
steak or flank steak is good) -- marinated
several Tbsp peanut oil
4 ounces onions
4 oz green pepper or 4 oz broccoli or
4 oz mung bean sprouts
1 teaspoon garlic -- minced
1 teaspoon ginger -- minced,optional
1 teaspoon soy sauce
1 teaspoon wine (Chinese rice wine or pale dry
sherry)
1 teaspoon cornstarch mixed with 1 Tbsp cold water or
chicken stock
sesame oil

Marinate beef in standard (all-purpose) marinade for at least 15 minutes.
heat wok. Add just enough peanut oil to stir fry the vegetables. Drop in the
begetables. (I add the green vegetable first and stir fry it for 10-20
seconds before adding the onion, because I like my onion crispy and crunchy,
and it takes less time to cook than bell pepper or broccoli or bean
sprouts.) Stir fry until 3/4 done. Remove vegetables, set aside, keep warm.
Wipe out the wok. Reheat it until very hot. Add about 1-2 Tbsp of peanut
oil. Add garlic (and ginger if desired). Stir fry for about 10 seconds. Add
meat and stir fry for about 60 seconds. Put the vegetables back in, add the
soy sauce and wine. Stir the cornstarch mixture up to recombine it, and add.
Continue to lift, toss, stir, etc. until the sauce is thickened and
translucent. Just before serving, add a few splashes of sesame oil. Serve
with plain rice.

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NOTES : Use 1 part cornstarch to 3 parts water (or chicken stock) for a
thinner sauce. Use 1 part cornstarch to 2 parts water for a thicker sauce.
Remember: have everything pre-measured and ready to add, because once you
start stir-frying, you cannot stop.