Pan-Pacific Stir-Fry Beef
Instructions:
- 1-1/2 lbs. beef round steak (partially frozen)
- 1/4 c. vegetable oil
- 1 small onion, sliced
- 1-1/2 c. celery, cut in thin diagonal slices
- 1 c. carrots, cut in thin diagonal slices
- 1 T. cornstarch
- 1/4 c. soy sauce
- 1 8 oz. can tomato sauce
- 1 t. sugar
- 1/4 t. ginger
- 1/2 green bell pepper, cut in strips
- 1/2 yellow bell pepper, cut in strips
- 1/2 c. fresh mushrooms, thinly sliced
- 1/2 c. sliced water chestnuts
- 6 c. hot, cooked rice
- Cut the partially frozen steak into thin strips about 2 inches in length. Heat the oil in a large skillet or wok and cook the steak for 2 minutes over high heat.
- Add the onion, celery and carrots and cook until tender-crisp (about 4 minutes).
- In a small bowl, combine the cornstarch, soy sauce, tomato sauce, sugar, and ginger. Add the sauce to the skillet and heat through.
- Add the bell peppers, mushrooms, and water chestnuts. Cook and stir for 3 to 4 minutes, or until the sauce is thickened and the vegetables are heated. Serve over hot rice.
- Check your local supermarket for bagged, pre-cut Asian stir-fry vegetables.Often these vegetables are already washed, julienned, and ready to go.Depending on their vegetable content, you can substitute 3 cups of them for the onion, celery, and carrots.
- Similarly, take advantage of the convenience of pre-sliced, pre-washed white button or shiitake mushrooms available in most supermarkets.