STIR FRY BEEF AND VEGETABLES
1/2 pound lean beef top or bottom round, boneless chuck, rump, or flank
1/2 pound fresh vegetables, sliced*
4 tablespoons vegetable oil
3 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon cornstarch
1/8 teaspoon pepper
Slice beef across grain into very thin strips; set aside.
Place vegetables in skillet with 2 tablespoons oil. Cover. Cook over high heat, shaking pan often, 5 minutes or until crisp tender. Slide out of pan onto plate.
Add remaining 2 tablespoons oil and beef to skillet. Stir fry uncovered 2 to 3 minutes.
Return vegetables to skillet. Add sherry mixed with soy sauce, cornstarch and pepper. Cook 2 minutes until hot and glazed. Eat immediately.
*Any combination of zucchini, mushrooms, green pepper, broccoli, green beans, tomato or onion.
Makes 2 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking Beef for Singles and Doubles, California Beef Council, not dated
1/2 pound lean beef top or bottom round, boneless chuck, rump, or flank
1/2 pound fresh vegetables, sliced*
4 tablespoons vegetable oil
3 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon cornstarch
1/8 teaspoon pepper
Slice beef across grain into very thin strips; set aside.
Place vegetables in skillet with 2 tablespoons oil. Cover. Cook over high heat, shaking pan often, 5 minutes or until crisp tender. Slide out of pan onto plate.
Add remaining 2 tablespoons oil and beef to skillet. Stir fry uncovered 2 to 3 minutes.
Return vegetables to skillet. Add sherry mixed with soy sauce, cornstarch and pepper. Cook 2 minutes until hot and glazed. Eat immediately.
*Any combination of zucchini, mushrooms, green pepper, broccoli, green beans, tomato or onion.
Makes 2 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking Beef for Singles and Doubles, California Beef Council, not dated
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