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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beef And Vegetable Stir-fry

Recipe Tags: Stir Fry Recipes

Date Added: June 02, 2010

Ingredients:

1 Pound Beef Top Round Steak 1 Pound Beef Top Round Steak 1"
1 1/2 Cups Broccoli 1 1/2 Cups Broccoli Cut Into 1" Pieces
3 Carrots 3 Carrots Bias Sliced
1 Teaspoon Cornstarch 1 Teaspoon Cornstarch Dissolved In
1/2 Teaspoon Sugar 1/2 Teaspoon Sugar confectioner'
1 Teaspoon Salt 1 Teaspoon Salt to 1 ts
2 Tablespoons Soy Sauce 2 Tablespoons Soy Sauce light
2 Tablespoons Dry Sherry 2 Tablespoons Dry Sherry warmed
2 Tablespoons Peanut Oil 2 Tablespoons Peanut Oil (flavourless)
1 Onion 1 Onion Cut Into Thin Wedges
5 Ounces Green Peas 5 Ounces Green Peas Hulled
1/2 Cup Water Chestnut 1/2 Cup Water Chestnuts Drained & Sliced Thin
1/2 Cup Bamboo Shoots 1/2 Cup Bamboo Shoots Halved Lengthwise
1 Unit Rice 1 Unit Rice Cooked
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Directions:

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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