Stir-Fry Beef With Cauliflower and Peas |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a quick, tasty, after-work, one-dish meal. Ingredients:
1/2 lb flank steak, cut in strips 1/8 inch thick, 1 1/2 inches long, and 3/4 inch wide |
1/2 teaspoon salt |
1 1/2 teaspoons cornstarch |
4 tablespoons peanut oil |
1/2 head cauliflower, separated into flowerets |
1/2 carrot, sliced thin |
water |
1/4 cup frozen peas |
1 tablespoon sherry wine |
2 tablespoons light soy sauce |
1/4 cup chicken stock |
1/2 teaspoon sugar |
1 teaspoon cornstarch |
Directions:
1. Combine beef with 1/2 tsp of salt, cornstach, and 1 T. of the oil.
2. Mix well with your hands.
3. Cook cauliflower and carrot in boiling water for 8 minutes; drain well.
4. Plunge peas into boiling water for 5 seconds: rinse with cold water and drain.
5. Heat 2 T. of oil over medium-high heat in wok; Stir-fry beef 1 minute: Add sherry and cook 1 minute.
6. Remove and set aside.
7. Combine sauce ingredients in a bowl.
8. Heat 1 T. oil to medium-high heat in wok.
9. Stir-fry carrots, cauliflower and peas for 1 minute, adding the peas last.
10. Add beef.
11. Quickly pour in sauce mixture.
12. Stir-fry 2 minutes.
13. Serve immediately, over steamed rice.
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