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Vegetable Beef Stir-fry




Source of Recipe


by nw_dee, from BH&G Family Favorites


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6760.14

List of Ingredients




8 ounces sirloin steak, trimmed
1/3 cup low sodium soy sauce
1/4 cup water
1/4 cup green onions -- thinly sliced
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon sesame seeds
1 teaspoon sesame oil
2 cloves garlic -- minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 cup long-grain rice -- uncooked
non-stick spray coating
2 medium carrots -- julienned
1 medium onion -- cut into wedges
8 ounces bamboo shoots, canned -- drained
1 1/2 cups chinese cabbage -- shredded

Recipe



Partially freeze beef; thinly slice across the grain into matchstick size shreds.

For sauce:
In a small mixing bowl stir together the soy sauce, water, green onions, sugar, cornstarch, sesame seed, sesame oil, garlic, ginger and pepper. Set aside.

Cook rice according to package directions, except omit the butter and salt.

Meanwhile, spray a cold wok or large skillet with non-stick coating. Preheat over medium heat.

Add the carrots to the wok and stir fry for 2 minutes. Add the onion wedges and stir fry for 3 minutes more. Add the bamboo shoots and stir fry for 1 minute more or until vegetables are crisp-tender.

Remove the vegetables from the wok. Add the beef to the hot wok. Stir fry for 2 to 3 minutes or to desired doneness. Push beef from the center of the wok.

Stir the sauce & add it to the center of the wok. Cook and stir until thickened and bubbly. Return the cooked vegetables and chinese cabbage to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through.

Serve immediately with the hot, cooked rice.