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Cook'n with Betty Crocker 
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Stir-Fried Beef with Celery Cabbage |
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Serves: 4 Print this Recipe1 pound boneless beef flank steaks or sirloin steak 2 teaspoons cornstarch 1 teaspoon finely chopped ginger root 1 teaspoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon white peppers 6 medium dried black mushrooms 1 pound celery cabbage 4 green onions (with tops) 1 tablespoon cornstarch 2 tablespoons beef broth or chicken broth 2 tablespoons vegetable oil 2 teaspoons dark soy sauce 2 tablespoons vegetable oil 1 teaspoon finely chopped garlic 1/2 teaspoon salt Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 2 teaspoons cornstarch, gingerroot, 1 teaspoon vegetable oil, 1/2 teaspoon salt and the white pepper in medium bowl. Cover and refrigerate 30 minutes. Soak mushrooms in hot water 20 minutes or until soft, drain. Squeeze out excess moisture. Remove and discard stems; cut caps into 1/2-inch pieces. Cut celery cabbage diagonally into 3/4-inch pieces. Cut green onions diagonally into 1-inch pieces. Mix 1 tablespoon cornsarch and the broth. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add beef; stir-fry 2 minutes or until beef is brown. Stir in soy sauce. Remove beef from wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add celery cabbage, garlic and 1/2 teaspoon salt; stir-fry 2 minutes. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. Add beef and greeen onions; cook and stir 1 minute. 4 or 5 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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