Thursday, October 2, 2008

Asian Beef Stir-Fry

Hey- I tried this out and it turned out pretty good. I wish I had had more vegetables to add. The cabbage was especially good in this. It is a variation from my Betty Crocker cookbook.

Asian Beef Stir-Fry
1 lb beef stew meat or sirloin cut into strips
1 tbs olive oil
1 teaspoon cornstarch
1/2 tsp soy sauce (teriyaki sauce was a good substitute)
1 tsp ginger
1 clove garlic, finely chopped
1 bag frozen vegetables
or fresh cut vegetables: carrots, broccoli, cabbage, cauliflower)
1 tbs olive oil
1 cube or tablespoon beef bullion
1/3 cup cider vinegar
1/3 cup honey
1 tbs soy sauce (or teriyaki)
4 medium green onions, sliced
sesame seeds

1. Toss beef, 1 tbs olive oil, corn starch, and soy sauce in bowl. Cover and refrigerate for 20 minutes.
2. Heat skillet or wok over medium high heat. Add and coat with oil. Add ginger, garlic and heat for 30 sec. Add marinated beef; stir-fry about 5 minutes or until brown. Add vegetables; stir fry until crisp and tender.
3. In small bowl stir together bullion, honey, vinegar, and soy sauce. Pour over stir-fry. Add remaining ingredients and serve over rice.
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