** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Partially freeze the beef to make it easier to handle and cut.
2. Slice very thinly across the grain into bite size strips.
3. Cook the broccoli and carrots, covered, in boiling salted water for 2 minutes.
4. Drain. Set aside. Mix the cornstarch, sugar and salt.
5. Stir in the soy sauce and the sherry. Set aside.
6. Preheat a wok or large skillet over high heat.
7. Add oil. Stir fry the broccoli, carrots and onion until tender crisp (about 2 minutes).
8. Remove from the wok. Replenish the oil as necessary.
9. Add half the beef to the HOT(!) oil. Stir fry until browned (2-3 minutes).
10. Remove. Repeat with the remaining beef. Return all the meat to the wok.
11. Add the peas, water chestnuts and bamboo shoots.
12. Stir the soy mixture into the wok. Cook, stirring steadily, until thickened and bubbly.
13. Cook, stirring steadily, another minute or two.
14. Return the broccoli, carrots and onion to the wok.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Soy, Gluten, MSG, Rice, Corn, Sulfites, Natural Sweeteners, Alcohol, Beef, Onion allergies.
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