Beef and Vegetable Stir-Fry with Sweet and Sour Sauce
White rice is an accompaniment must for these tender beef slices cooked quickly in a ginger-infused sweet and sour sauce.
2 tablespoons soy sauce
2 tablespoons sherry
1 1/2 tablespoons cornstarch
1 tablespoon rice vinegar
1 tablespoon firmly packed brown sugar
1/2 teaspoon freshly grated ginger root
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 teaspoon beef base or bouillon granules
1 tablespoon peanut oil
1/2 cup chopped broccoli
1/4 cup sliced mushrooms
1/4 pound flank steak, thinly sliced
4 cherry tomatoes, halved
- In a medium bowl, combine soy sauce, sherry, cornstarch, vinegar, brown sugar, ginger, garlic powder, pepper and beef base; mix well and set aside.
- Heat a wok over high heat. Add peanut oil and stir-fry broccoli and mushrooms for 1 minute. Push aside, then add beef strips; stir-fry for 2 minutes. Add the reserved sauce mixture; bring to a boil, stirring constantly. Cook for 1 minute then add halved cherry tomatoes. Heat thoroughly and serve immediately.
Makes 2 servings.