1 lb beef top round steak
1 1/2 cup broccoli cut into 1 pieces
3 medium carrots, bias sliced
1 tsp cornstarch
1/2 tsp sugar
1 tsp salt
2 tbsp soy sauce
2 tbsp dry sherry
2 tbsp peanut oil
1 medium onion, cut into thin wedges
5 oz green peas, hulled
1/2 cup water chestnuts, drained & sliced t, hin
1/2 cup bamboo shoots, halved lengthwise
1 rice, cooked, hot
A Recipe for
Beef & Vegetable Stir-Fry
Vengeance is a dish that can be eaten colld. |
| James Payn In Market Overt (1895) |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This Recipe for Beef & Vegetable Stir-Fry is one of thousands in the Recipes-to-go Ethnic Cookbook.
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
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Herb Tip |
This is a recipe for Beef & Vegetable Stir-Fry from the recipe cookbook of Recipes-to-go (Ethnic)
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
Hunger is the best sauce in the world. |
| Cervantes |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
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.
Serves: 4
Beef & Vegetable Stir-Fry Recipe brought to you by Recipes To-Go