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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A quick workday supper, just add rice or noodles... Ingredients:
1 lb boneless lean beef, sliced in paper thin slices (fat removed) |
3 tablespoons sesame seeds |
1 tablespoon cornstarch |
1/4 cup soy sauce |
1 can beef broth |
2 tablespoons rice wine vinegar or 2 tablespoons vinegar |
1 teaspoon sesame oil |
1 teaspoon finely grated fresh gingerroot |
1 tablespoon vegetable oil |
1 (16 ounce) package frozen stir fry vegetables, thawed |
Directions:
1. Mix the cornstarch and several tablespoons of beef broth until a smooth paste is formed.
2. Mix the sesame seed, cornstarch mixture, soy sauce, remaining beef broth, vinegar, sesame oil and gingerroot in a bowl.
3. Set aside.
4. In a large wok, heat the oil and stir fry the beef for 3-5 minutes or until no longer pink.
5. Mix in the vegetables and cook until barely tender, about 2 minutes.
6. Add the soy sauce mixture and stir constantly until thickened.
7. Serve over rice or noodles.
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