Chinese Beef Stir Fry Recipe
Ingredients
| 1 pound flank steak, fat trimmed | ||
| Water | 1/2 Cup (16 tbs) | |
| 1/4 cup lite soy sauce | ||
| Cornstarch | 1 Tablespoon | |
| Granulated Sugar | 1 1/2 Teaspoon | |
| Onion | 1 Medium | |
| 3 stalks celery, diagonally sliced | ||
| Mushrooms | 1/2 pound, sliced | |
| Water chestnuts | 1/2 Cup (16 tbs), sliced | |
| 1/2 pound fresh snow peas | ||
| Hot cooked rice | 3 Cup (16 tbs) | |
Directions
Partially freeze steak.
Slice cross grain into 1/4 x 2-inch strips; set aside.
In a small bowl combine water, soy sauce, cornstarch and sugar; set aside.
Peel onion, slice 1/2 inch thick and cut each slice into quarters; set aside.
Spray a wok with vegetable cooking spray.
Heat over medium-high heat for 2 minutes.
Add steak to wok.
Stir-fry for 3 minutes.
With a slotted spoon remove steak; set aside.
Add onion, celery, mushrooms and water chestnuts to wok.
Stir-fry for 2 to 3 minutes.
Add steak and snow peas; cover.
Reduce heat to medium.
Simmer for 2 to 3 minutes.
Stir in soy sauce mixture.
Cook over medium-high heat until thickened and bubbly, stirring constantly.
Serve over rice.
Slice cross grain into 1/4 x 2-inch strips; set aside.
In a small bowl combine water, soy sauce, cornstarch and sugar; set aside.
Peel onion, slice 1/2 inch thick and cut each slice into quarters; set aside.
Spray a wok with vegetable cooking spray.
Heat over medium-high heat for 2 minutes.
Add steak to wok.
Stir-fry for 3 minutes.
With a slotted spoon remove steak; set aside.
Add onion, celery, mushrooms and water chestnuts to wok.
Stir-fry for 2 to 3 minutes.
Add steak and snow peas; cover.
Reduce heat to medium.
Simmer for 2 to 3 minutes.
Stir in soy sauce mixture.
Cook over medium-high heat until thickened and bubbly, stirring constantly.
Serve over rice.
Chef
