Burgundy Beef Recipe
Summary
Preparation Time5 MinDifficulty LevelMedium
Ingredients
| 1 pound beef flank steak or beef top round steak | ||
| Green pepper | 1 Medium | |
| Beef broth | 3/4 Cup (16 tbs) | |
| 1/2 cup white burgundy | ||
| All purpose flour | 3 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cooking oil | 2 Tablespoon | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| 1 1/2 cups frozen small whole onions | ||
| Hot cooked noodles | ||
Directions
Partially freeze beef; thinly slice across grain into bite-size strips.
Cut green pepper into 1 -inch squares.
Mix broth, wine, flour, salt, and pepper; set aside.
Heat wok over high heat; add oil.
Stir-fry half of meat 2 to 3 minutes or till just brown; remove.
Repeat with remaining meat.
Stir-fry mushrooms and onions over medium-high heat 4 minutes or till almost tender.
Add green pepper; stir-fry 5 minutes.
Stir wine mixture; add to wok.
Cook and stir till thickened and bubbly; cook and stir 1 minute longer.
Return beef to wok; heat through.
Serve over hot noodles.
Cut green pepper into 1 -inch squares.
Mix broth, wine, flour, salt, and pepper; set aside.
Heat wok over high heat; add oil.
Stir-fry half of meat 2 to 3 minutes or till just brown; remove.
Repeat with remaining meat.
Stir-fry mushrooms and onions over medium-high heat 4 minutes or till almost tender.
Add green pepper; stir-fry 5 minutes.
Stir wine mixture; add to wok.
Cook and stir till thickened and bubbly; cook and stir 1 minute longer.
Return beef to wok; heat through.
Serve over hot noodles.
Chef
