October 3, 2011

Tender Beef Stir-fry

Hearty Meat Dishes

Prep time:

20 mins.

Cook Time:

10 minutes

“These delicate strips of succulent beef stir-fried in a medley of colorful vegetables are the perfect weekday dinner. This is quick-as-a-flash cooking at its best!”

Ingredients

Serves 4

4 tbsp. light soy sauce
4 tbsp. dry sherry
1 garlic clove, crushed
1/2 in. gingerroot, peeled and grated
2 tbsp. lemon juice
1 lb. top round steak, cut into 1/4-inch strips
3/4 cup baby corn
2 large carrots, peeled
4 green onions, sliced, white and green parts
4 cups bok choy or green cabbage, sliced
1 tbsp. vegetable oil
1 tbsp. cornstarch
1 tbsp. cold water
2 tsp. sesame oil

Directions

1
Combine the soy sauce, sherry, garlic, ginger and lemon juice in a shallow dish. Add the beef strips, stirring well to coat.
2
Meanwhile, halve the baby corn, cut the carrots into 3- x 1⁄4-inch long strips, trim and chop the onions and shred the bok choy. Remove the beef from the sauce with a slotted spoon. Set aside remaining sauce.
3
Heat the vegetable oil over high heat in a frying pan or wok. Add the beef and cook until browned, about 2 minutes. Remove the beef and set aside.
4
Stir-fry the baby corn, carrots and onions in the pan for 2 minutes. Mix in the bok choy. Return the beef and remaining sauce to the pan. Dissolve the cornstarch in cold water and add to pan. Simmer until the liquid in the pan thickens slightly, 3-4 minutes. Sprinkle with the sesame oil and cook for 1 minute longer. Serve immediately.

Variations(0)

Make My Own Version

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Grandma's Secret Tip

If you have time, leave the beef and sauce in Step 1 to marinate overnight. This increases the subtle aroma and flavor of the stir-fry ingredients and tenderizes the meat, too.

Serving Suggestion

This flavorsome beef stir-fry is best served with lo-mein or egg noodles or steamed sticky rice.

Victoria Collection

Jun

20

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