Friday, March 03, 2006

Flavorful Beef Stir-Fry

I know, I know. Another stir-fry recipe. But look at the ingredients! Broccoli! Carrots! Onions! Sliced water chestnuts! Now look at the picture. Isn't that gorgeous? And it tasted just as good as it looked. It was super-easy too. Not to mention fool-proof. The recipe calls for the pan to be covered for four minutes while the veggies simmer. There is no cover for this pan and I don't own one wide enough. No problem! I simmered without a cover and it still turned out great!

Verdict: Yum! This one's a keeper.

Flavorful Beef Stir-Fry
(Source: )

2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine, apple juice or water
1 pound boneless beef round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 (6 ounce) package frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons vegetable oil, divided
1 (8ounce) can sliced water chestnuts, undrained
hot cooked rice

In a bowl, combine cornstarch, sugar, soy sauce and wine, apple jiuce or water until smooth. Add beef and toss to coat; set aside.

In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.

In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.

Recycle: soy sauce bottle, vegetable oil bottle, water chestnut can

Compost: broccoli stem, carrot skins, onion skins

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