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Stir-Fry Beef with Vegetables

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Servings 8 Servings

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.