Shredded Beef With Vegetables Recipe
Ingredients
| Beef flank steak | 1 pound | |
| Sugar | 1 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| 1 carrot, cut into very fine 2 inch shreds | ||
| 1 onion, sliced into 1/4 inch slices | ||
| Bean sprouts | 1 Cup (16 tbs) | |
| 1 tablespoon cornstarch in 1/2 cup chicken stock or water | ||
| Dry sherry | 1 Tablespoon | |
Directions
Marinate beef strips for 10 to 20 minutes in the combined sugar, soy sauce, and salt.
Heat oil in wok and stirfry the carrot shreds and onion rings 2 to 3 minutes.
Push aside.
Stirfry the bean sprouts 1 to 2 minutes.
Push aside.
Stirfry strips of beef 2 to 3 minutes.
Return vegetables to the beef in the wok.
Combine the cornstarch mixture and dry sherry.
Add to the beef and vegetables and heat and stir until sauce is thickened.
Serve at once with fried rice.
Heat oil in wok and stirfry the carrot shreds and onion rings 2 to 3 minutes.
Push aside.
Stirfry the bean sprouts 1 to 2 minutes.
Push aside.
Stirfry strips of beef 2 to 3 minutes.
Return vegetables to the beef in the wok.
Combine the cornstarch mixture and dry sherry.
Add to the beef and vegetables and heat and stir until sauce is thickened.
Serve at once with fried rice.
Chef
