Beef Vegetable Stir Fry Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Ingredients
| Cornstarch | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Soy sauce | 2 Tablespoon | |
| 1/2 cup regular-strength beef broth | ||
| Boneless beef | 1 pound | |
| Salad oil | 5 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| 1 large onion, cut in half, then in 1/4-inch slices | ||
| 1/4 pound mushrooms, sliced 1/4 inch thick | ||
| 3/4 pound edible-pod peas, ends and strings removed | ||
Directions
Mix together cornstarch, sugar, and ginger.
Blend in soy and beef broth; set aside.
Cut beef with the grain into 1 1/2-inch-wide strips.
Cut each strip across the grain in 1/8-inch-thick slanting slices.
Place wok over high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add garlic and half the beef.
Stir-fry until meat is lightly browned (about 2 minutes); remove from wok and set aside.
Repeat, using 1 more tablespoon oil and remaining meat.
Heat the remaining 2 tablespoons oil in wok, then add onion and mushrooms.
Stir-fry for about 2 minutes.
Add peas and stir-fry for about 1 minute.
Return meat to pan, add cornstarch mixture, and stir until sauce boils and thickens (about 1 minute).
Blend in soy and beef broth; set aside.
Cut beef with the grain into 1 1/2-inch-wide strips.
Cut each strip across the grain in 1/8-inch-thick slanting slices.
Place wok over high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add garlic and half the beef.
Stir-fry until meat is lightly browned (about 2 minutes); remove from wok and set aside.
Repeat, using 1 more tablespoon oil and remaining meat.
Heat the remaining 2 tablespoons oil in wok, then add onion and mushrooms.
Stir-fry for about 2 minutes.
Add peas and stir-fry for about 1 minute.
Return meat to pan, add cornstarch mixture, and stir until sauce boils and thickens (about 1 minute).
Chef
