 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
From Madison Middle School. Ingredients:
2 tablespoons cooking oil |
1 lb beef sirloin steak, cut into 3 x 1/2 x 1/8-inch strips |
1/2 lb fresh mushrooms, sliced lengthwise |
2 cups sliced celery |
2 green onions, sliced 1/2-inch thick |
1 small green pepper, cut into narrow strips |
1 1/2 cups boiling water |
1 teaspoon salt |
1/2 teaspoon msg |
1/8 teaspoon pepper |
2 tablespoons cold water |
2 tablespoons cornstarch |
2 teaspoons soy sauce |
1 teaspoon sugar |
1 (16 ounce) can chinese vegetables, drained |
2 tablespoons coarsely chopped pimiento |
Directions:
1. Heat oil in wok; add beef and stir fry until browned evenly. Remove meat; set aside. Heat more oil, if necessary in wok; stir in mushrooms, celery, onion, and green pepper. Bring to a boil; cover and simmer for 2 minutes. Remove vegetables; keep warm. Bring liquid in wok to a boil and stir in cold water, cornstarch, soy sauce, and sugar. Cook and stir for 2-3 minutes. Reduce heat; mix in beef, vegetables, Chinese vegetables and pimiento. Heat thoroughly. Serve hot with chow mein noodles.
|
|