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    BEEF STIR FRY


    List of Ingredients


    • 4 TABLESPOONS CORNSTARCH
    • 1/4 TEASPOON SALT
    • 1/8 TEASPOON PEPPER
    • 1/2 POUND SIRLOIN, SLICED INTO 1/2 X 2 X 1" PIECES
    • 1 TEASPOON CANOLA OIL
    • 3 CUPS MIXED FROZEN VEGETABLES, CARROTS, BROCCOLI, CAULIFLOWER, NOT THAWED
    • 3/4 CUP BEEF BROTH
    • 1 TABLESPOON LEMON JUICE
    • 3/4 TEASPOON FRESH CHOPPED GINGER
    • 1 TABLESPOON WATER
    • 2 CUPS HOT COOKED RICE
    • 2 TABLESPOONS CHOPPED SCALLION


    Instructions


    1. MIX 2 TEASPOONS CORNSTARCH, SALT AND PEPPER IN A BOWL. ADD SIRLOIN, TOSS TO COAT.
    2. SAUTE SIRLOIN IN OIL IN A NONSTICK SKILLET OVER HIGH HEAT, 2 MINUTES OR UNTIL COOKED THROUGH. TRANSFER TO A PLATE.
    3. ADD FROZEN VEGETABLES TO SKILLET, SAUTE 3 MINUTES, ADD BROTH, LEMON JUICE AND GINGER, REDUCE HEAT TO LOW. SIMMER 2 MINUTES.
    4. MIX REMAINING 2 TEASPOONS CORNSTARCH AND WATER IN A BOWL TO FORM A PASTE. INCREASE HEAT , BRING LIQUID TO BOILING. STIR IN CORNSTARCH, COOK UNTIL THICKENED, 1 MINUTE. RETURN BEEF TO SKILLET AND HEAT THROUGH.
    5. SERVE EACH PORTION OVER 1 CUP COOKED RICE AND GARNISH WITH SCALLIONS.

      2 SERVINGS
      SOURCE: FAMILY CIRCLE
      TIC-TAC-TOE DIET
      10/03/00 ISSUE
 

 

 

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