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Volume III
May 25, 2012

Weekly Home / Recipe Center

Stir-Fried Beef & Vegetables

Serves 6


1 pound boneless beef sirloin steak or round steak
1 teaspoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
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 chestnut
3/4 cup 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.

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.

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