Blackened Beef Stirfry
Source of Recipe
BH&G Healthy Meals Fast 1996
List of Ingredients
12 ounces boneless beef sirloin steak cut 1/2 to 3/4 inch thick, or top round steak
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme crushed
1/4 teaspoon black pepper
(original recipe called for 1/8 teaspoon salt )
1/8 teaspoon ground red pepper (1/8-1/4)
2/3 cup beef broth (or equivalent of low salt bouillon)
2 tablespoons tomato paste
2 teaspoons cornstarch
nonstick spray coating
2 cups broccoli flowerets
1 medium carrot bias sliced (1/2 cup)
2 cups sliced fresh mushrooms
1/2 cup bias-sliced green onions
1 1 ounce pack frozen baby corn (1 8-) thawed
2 tablespoons beef broth
2 cups hot cooked rice Recipe
Trim separable fat from beef. Thinly slice beef across the grain into bite-size strips. Stir together paprika, garlic powder, thyme, black pepper, and red pepper in a medium bowl. Add beef strips; toss to coat well. For sauce, stir together the cup beef broth, the tomato paste, and cornstarch in a small bowl; set aside.
Spray an unheated wok or 12-inch skillet with nonstick coating. Preheat over medium heat. Add broccoli and carrot; stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry 2 minutes more. Add corn; stir-fry 2 minutes more. Remove from wok. Carefully add the 2 tablespoons broth to wok. Add the meat; stir-fry for 2 to 3 minutes or until desired doneness. Push meat from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir to coat all ingredients with sauce. Cook and stir about 1 minute more or until heated through. Serve over hot cooked rice. Note: Partially freeze the beef to make it easier to slice.
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