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| Beef - Vegetable Stir-Fry |
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| Category: Casseroles |
Kitchen of: Bertie |
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| Ingredients: |
| 3 | tbsp | Soy Sauce (plus some to pass) |
| 1 | tbsp | Dry Shery (or cooking wine) |
| 3 | tbsp | Oil, divided |
| 1 | tsp | Sugar |
| 1/4 | tsp | Ginger |
| 3/4 - 1 | lb | Beef Round Steak , partially frozen then sliced thin diagonally |
| 4 lg | | Green Onions with Tops, sliced diagonally |
| 2 lg | | Carrots, sliced thin diagonally |
| 1 | pkg | Frozen Green Beans, thawed and well blotted on paper towels (9 oz) |
| 3 | oz | Mushrooms, sliced |
| 3/4 | cups | Beef Broth |
| | Hot Cooked Rice |
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| Instructions: |
| 1. | Let beef marinate while you prepare the vegetables |
| 2. | In bowl mix soy sauce, sherry, 1 Tbsp oil, sugar and ginger |
| 3. | Add beef and toss to mix; let stand for several minutes (while preparing veggies) |
| 4. | Drain beef, reserving marinade |
| 5. | Heat remaining 2 Tbsp oil in large skillet |
| 6. | Stir fry carrots and onions until crisp tender - about 2 minutes |
| 7. | Push to one side or pan and add beans - stir fry 2 minutes |
| 8. | Push aside and add beef a few strips at a time |
| 9. | Quick stir fry about 30 seconds then mix in with vegetables |
| 10. | Add mushrooms, reserved marinade, and broth |
| 11. | Heat and serve on rice |
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| Recipe submitted 12/19/2006 |
