Beef Stir fry
1 lb beef flank steak or boneless sirloin 1 tbsp oil 1 tsp cornstarch 1 tsp salt 1 tsp sugar 1 tsp soy sauce 1/8 tsp white pepper (red pepper may be used for more spice) 8oz Chinese pea pods 2 green onions with tips 1 cup sliced mushrooms 1/2 cup sliced green pepper 1/2 cup sliced red pepper 1/4 cup cold water 1 tbsp cornstarch 1 tbsp soy sauce 3 tbsp oil 1 tsp ginger 1 tsp finely chopped garlic 2 tbsp oil 3/4 cup chicken broth, may add more depending on thickness Trim fat from steak; cut into 2-inch strips. Toss beef in 1 tablespoon oil, 1 teaspoon cornstarch, salt, sugar, 1 teaspoon soy sauce, white pepper in glass or plastic bowl. Cover, refrigerate 30 minutes. Cook pea pods according to directions. Cut green onion into 2-inch pieces. Slice mushrooms and peppers. Mix water, 1 tablespoon cornstarch and 1 tablespoon soy sauce. Heat 3 tablespoons oil in wok or large skillet. Add beef, ginger and garlic; stir fry until beef is brown about 3 minutes. Remove beef. Add 2 tablespoons oil to wok or skillet. Coat sides of pan, add vegetables; stir fry 2 minutes. Stir in chicken broth, heating to boiling. Stir in beef, heat to boiling. Stir in cornstarch mixture, cook and stir until thickened about 1 minute. Serve with hot cooked rice, if desired.
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