Beef - Vegetable Stir - Fry
By: Anonymous
Published: Friday, December 4, 2009 - 10:32pm

Ingredients




10 oz.) sweet Spanish onions
3 stalks celery, cut diagonally in ⅛ inch thick slices
1 1/2 cups broccoli
1 cup sliced mushrooms
2 carrots, cut diagonally in ⅛ inch thick slices
1/2 pound boneless lean beef, sliced crosswise in thin slices
2 teaspoons cornstarch
2 tablespoons soy sauce
1/2 cup beef or chicken broth
1 teaspoon grated fresh ginger or ¼ tsp. ground ginger
3 tablespoons vegetable oil
1 clove garlic, minced

Preparation

1 Peel and thinly slice onions. Arrange on platter with remaining vegetables and beef. (Beef will slice best if partially frozen.) Combine cornstarch, soy sauce, broth and ginger. Set aside. 2 Heat oil in wok or skillet, over high heat. Add beef and garlic. Stir-fry until lightly browned. Remove from pan. Add vegetables. Stir-fry 3 to 4 minutes or until tender-crisp. 3 Return beef to pan. Add cornstarch mixture. Cook stirring, until sauce boils and thickens. Delicious served over hot rice. Makes 4 servings. 4 Meatless stir-fry: In place of beef, use 1 pound tofu, cut in 1 inch cubes. After stir-frying vegetables, add tofu, tossing carefully.