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Cook'n with Betty Crocker 
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Stir-Fried Beef with Vegetables |
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Serves: 6 Print this Recipe1 pound boneless beef sirloin steaks or round steak 1 teaspoon cornstarch 1/2 teaspoon salt 1/8 teaspoon white peppers 1 tablespoon vegetable oil 4 large stalks bok choy 8 ounces chinese pea pods 2 tablespoons cornstarch 1/2 teaspoon sugar 1/4 cup water 2 tablespoons oysters sauce 2 tablespoons vegetable oil 2 tablespoons vegetable oil 1 teaspoon finely chopped ginger root 2 cloves finely chopped garlic 1 teaspoon salt 1 cup sliced mushrooms 1/2 cup sliced canned bamboo shoots 1/2 cup sliced water chestnuts 3/4 cup chicken broth (see Soups: Chicken Broth) 2 teaspoons dry white wine Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 teaspoon cornstarch, 1/2 teaspoon salt, the white pepper, and 1 tablespoon vegetable oil in medium bowl. Cover and refrigerate 30 minutes. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not not combine leaves and stems). Remove stems from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Mix 2 tablespoons cornstarch, the sugar, the water and oyster sauce. 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. Remove beef from wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add bok choy stems, gingerroot, garlic and one teaspoon salt; stir-fry 30 seconds. Add mushrooms, bamboo shoots and water chestnuts; stir-fry one minute. Stir in bok choy leaves, broth and wine; cover and cook 2 minutes. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. Add beef and pea pods; cook and stir 30 seconds or until beef is hot. 6 servings **Fresh water chestnuts are worth seeking out; they are becoming more available in supermarket produce departments and are so remarkably sweet and crunchy, they make the tedious peeling process seem very worthwhile. Chinese children eat them as snacks and have contests as to who can peel them fastest. Fresh water chestnuts must be washed thoroughly. Cut off the top, then peel the skin off. 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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