Recipe: Steak and Vegetable Stir Fry with Vermicelli

STEAK AND VEGETABLE STIR FRY WITH VERMICELLI

1 pound beef top round steak, cut 3/4 inch thick
3 tablespoons soy sauce, divided use
1/8 teaspoon cayenne pepper
1 cup pared, halved, seeded cucumber slices
1 cup julienne celery strips
1/2 cup thin red pepper strips
1 tablespoon vegetable oil, divided use
2 tablespoons water
1 tablespoon cornstarch
1/2 cup beef broth
2 tablespoons dry sherry
1 teaspoon sugar
1 1/4 cups cooked vermicelli (3 ounces uncooked)
1/2 cup diagonally sliced green onion

Partially freeze steak to firm and slice diagonally across the grain into strips 1/8 inch thick.

Combine 1 tablespoon soy sauce and cayenne pepper; sprinkle over meat; set aside.

Stir-fry cucumber, celery and pepper in 1 teaspoon hot oil n large non-stick frying pan 2 minutes or until tender crisp. Remove from pan; reserve.

Stir-fry beef strips (1/3 at a time) in remaining oil 3 to 4 minutes. Remove from pan; reserve.

Combine cornstarch with water. Add to frying pan with beef broth, sherry, sugar and remaining soy sauce and cook until thickened, stirring occasionally.

Stir in beef strips, vegetables, vermicelli and green onion and heat through.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Meat Board Test Kitchens and Beef Industry Council, 1984