Stir-Fry Beef with Vegetables
Ingredients
- 2 jumbo Idaho-E Oregon yellow onions thinly sliced
- 5 Tbsp. Olive oil
- 1½ lbs. flank steak or round steak thinly sliced
- 3 Tbsp. Soy sauce
- 2 Tbsp. dry sherry or orange juice
- 2 tsp. cornstarch
- 1/8 tsp. freshly ground pepper
- 2 medium carrots sliced diagonally
- 1 c. broccoli flowerets
- 1 c. fresh mushrooms sliced
- 2 stalks celery sliced diagonally
- ½ c. bean sprouts
- 1 small can 4 oz. bamboo shoots
- 1 small can 4 oz. water chestnuts
- ¼ c. water
Instructions
- Slice onions and separate into rings.
- Sauté onions slowly with 3 tablespoons oil in wok or skillet.
- Slice meat very thin on the diagonal. (Meat slices best if partially frozen).
- Mix 2 tablespoons Soy sauce, dry sherry, cornstarch, and pepper.
- Pour over beef and let marinate while vegetables sauté.
- Remove onions and set aside.
- Add carrots, broccoli, mushrooms, celery, bean sprouts, bamboo shoots, and water chestnuts, stir-fry for 2 minutes, then remove.
- Heat remaining 2 tablespoons oil.
- Add meat and quickly stir-fry until redness disappears.
- Add all precooked vegetables and, remaining 1 tablespoon Soy sauce, and water.
- Heat through.
- Serve over a bed of rice.