Ginger Beef With Vegetables
Instructions:
- 2 Cup Water
- 1 Cup Julienned celery; (2 1/2−inch x 1/4−inch) (4 ounces)
- 1 Cup Julienned carrots; (4 ounces)
- 3 Tablespoon Vegetable oil
- 1 Tablespoon Sesame oil
- 12 Ounce Flank steak; sliced against the grain, on an angle, cut into 4 x 1/2−inch strips
- 2 Tablespoon Minced ginger
- 1 Tablespoon Minced garlic
- 1 Teaspoon Cornstarch dissolved in 1 tablespoon water
- Salt
- In a wok or large skillet bring the water to a boil . Add the celery and carrots and boil for a minute. Drain and discard the water and wipe the wok clean.
- In the wok, heat the vegetable and sesame oils and stir−fry the beef for 1 minute. Add the ginger and garlic and stir−fry for 30 seconds.
- Add the parboiled celery and carrots and stir−fry for 30 seconds.
- Add the dissolved cornstarch and cook for a minute or until the sauce begins to thicken.
- Season with salt to taste and serve.