Stir-Fried Steak & Vegetables
Recipe: #32447
June 02, 2019
Categories: Steak, Passover, Sunday Dinner, Wok/Stir-Fry, Gluten-Free, No Eggs Non-Dairy, Wine, Kosher Meat, Beef Dinner, more
"Canadian Living - Summertime Cookbook Special - 1981"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (414 g)
- Calories 365.5
- Total Fat - 19 g
- Saturated Fat - 5.3 g
- Cholesterol - 104.3 mg
- Sodium - 872 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 3.6 g
- Sugars - 5.7 g
- Protein - 36.1 g
- Calcium - 91.6 mg
- Iron - 3.8 mg
- Vitamin C - 8.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Freeze steak about 30 minutes, or until form and easy to slice. Cut into very thin, diagonal slices
Step 2
Slice celery, carrots, asparagus and onions into 1/2 inch slices
Step 3
Slice mushrooms and water chestnuts
Step 4
Heat 2 tablespoons oil in wok over high heat until sizzling
Step 5
Add 1/2 beef strips, stir fry until desired doneness is reached, then remove and set aside, repeat with remaining beef
Step 6
Add remaining oil to wok
Step 7
Add vegetables and stir-fry about 3 minutes and vegetables are coated in oil
Step 8
Add broth to wok, cover and steam 5 minutes
Step 9
Return beef to wok
Step 10
In a cup, mix together soy sauce, wine and cornstarch till smooth
Step 11
Push vegetables and beef to one side of wok and add soy sauce mixture, cook stirring constantly until sauce thickens and bubbles
Step 12
Mix vegetables and beef into sauce, coating well
Tips
No special items needed.
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