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- Spring

BEEF AND VEGETABLE STIR FRY
4-6 servings

Printable Recipe Card

This basic stir-fry recipe can be varied with different combinations of vegetables and seasonings. Any cut of lean tender beef can be used. Lean pork, lamb or chicken can be substituted for the beef. Please read about Stir Frying, pg 1048 in your Joy of Cooking Cookbook.

 
Mix in a medium bowl:
¼ cup soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon water
1 tablespoon sugar
1 tablespoon cornstarch
2 teaspoons toasted sesame oil


Add and toss to coat:
1 pound boneless beef steak, sliced across the grain into 2X ½ -inch strips


Marinate for at least 20 minutes. Have ready:
1 medium onion, chopped
2 bell peppers, preferably 1 green and 1 red, chopped
1 cup mushroom caps sliced
4 scallions cut into 2-inch lengths

 
Combine in a small bowl:
2 tablespoons minced peeled fresh ginger;
1 tablespoon minced garlic
(1/2 to 1 teaspoon chili oil, or more to taste)


Remove the beef from the marinade. Add to the marinade, and then set aside:
1/3 cup chicken stock or brother or water


Heat in a wok or large heavy skillet over high heat until very hot but not smoking:
2 tablespoons peanut oil

Add ginger mixture and stir- fry until fragrant but not browned, about 30 seconds. Add beef and stir-fry, stirring to separate the slices, until browned, about 2 minutes. Remove the beef, ginger, and garlic to a plate. Wipe out the pan and reheat over high heat until hot.

 

Add:
1 tablespoon peanut oil

Heat until hot but not smoking. Add the onion, peppers, and mushrooms and stir-fry until crisp-tender, about 2 minuets. Add the scallions. Return the meat to the pan, along with any accumulated juices and the marinade mixture. Toss for 10 seconds over high heat.

 

Garnish with:
(2 tablespoons chopped cilantro or scallions)


 
� 2014 Rombauer Vineyards

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