Beef And Vegetable Stir-Fry

Course : Stir-Fry
Serves: 4
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1 Pound Beef Top Round
1 1/2 Cups Broccoli -- cut in 1 inch pieces
3 Medium Carrots -- bias sliced
1 Medium Onion -- cut in thin wedges
1 Cup Frozen Peas -- thawed
1/2 Cup Waterchestnuts -- drained and sliced
1/2 Cup Bamboo Shoots -- halved lengthwise
1 Teaspoon Cornstarch
1 Teaspoon Salt
1/2 Teaspoon Sugar
2 Tablespoons Soy Sauce
2 Tablespoons Dry Sherry
2 Tablespoons Cooking Oil
2 Cup Deep Fried Rice Sticks Or Hot Cooked Rice

Preparation / Directions:

Partially freeze beef; slice very thinly across grain into bite-size strips. Cook broccoli and carrots, covered, in boiling salted water 2 minutes; drain. Mix cornstarch, salt and sugar; blend in soy sauce and sherry. Set aside. Preheat wok, add oil. Stir-fry broccoli, carrots and onion in hot oil for 2 min. or till crisp-tender. Remove from wok (Add more oil if necessary). Add half the beef to hot wok; stir fry 2 to 3 min. or til browned. Remove beef. Stir fry remaining beef 2 to 3 min. Return all meat to wok. Add peas, waterchestnuts and bamboo shoots. Stir soy mixture; stir in wok. Cook and stir til thickened and bubbly. Return broccoli, carrots and onion to wok; cover and cook 1 min. more. Serve atop deep fried rice sticks or with rice.

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