BEEF STIR FRY

BEEF STIR FRY
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Rating: 0
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Rate this recipe!
Print Recipe
  • CourseMain Dish
Servings
4 servings
Servings
4 servings
BEEF STIR FRY
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
Servings
4 servings
Servings
4 servings
Ingredients
  • 2 tablespoons cornstarch
  • 2 teaspoons sugar
  • 6 tablespoons soy sauce
  • 1/4 cup apple juice or water
  • 1 pound boneless beef round steaks cut into thin strips
  • 3 cups broccoli florets
  • 2 medium carrots thinly sliced or cut into "matchsticks"
  • 1 6- ounce box frozen pea pods thawed
  • 2 tablespoons chopped onions
  • 2 tablespoons vegetable oil divided
  • 1 8- ounce can water chestnuts undrained
Instructions
  1. In a bowl, combine cornstarch, sugar, soy sauce and apple juice until smooth. Add beef and toss to coat. Set aside.
  2. In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon of oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.
  3. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss.
  4. Serve over rice, rice noodles, or spaghetti.
Terri's Notes

Change up the vegetables to suite your taste and what's fresh - Asaparagus instead of pea pods, I like red pepper slices and a few mushrooms
Practice! It takes time to figure out exactly how long to cook your veggies to desired doneness.
Freezing meat to a "barely firm" stage makes it much easier to slice thinly.

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