Beef Stir Fry Recipe
Ingredients
2 teaspoons peanut or vegetable oil
1 cup thinly sliced onions
1/2 cup each thinly sliced mushrooms, diagonally sliced carrot, and canned beef broth
2 tablespoons each dry sherry and soy sauce
1 teaspoon cornstarch
1/4 teaspoon five spice powder
8 ounces broiled top or bottom round steak, thinly sliced diagonally across the grain
2 cups torn well-washed spinach leaves
1 cup cooked long-grain rice (hot)
Directions
In 10-inch skillet or a wok heat oil; add onions, mushrooms, and carrot and cook, stirring quickly and frequently, until carrot is tender.
In measuring cup or small bowl combine broth, sherry, soy sauce, cornstarch, and spice, stirring to dissolve cornstarch; pour over vegetables and, stirring constantly, bring to a boil.
Reduce heat and stir in beef and spinach; let simmer, stirring occasionally, until thoroughly heated.
Serve over hot rice.
In measuring cup or small bowl combine broth, sherry, soy sauce, cornstarch, and spice, stirring to dissolve cornstarch; pour over vegetables and, stirring constantly, bring to a boil.
Reduce heat and stir in beef and spinach; let simmer, stirring occasionally, until thoroughly heated.
Serve over hot rice.
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