| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Stir-Fry Beef and Vegetables

1/2 pound stew beef
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
1 teaspoon soy sauce
1/3 cup white wine
2 teaspoons vegetable oil
2/3 cup sliced carrot
1/3 cup sliced onion
2/3 cup sliced celery
2 cups chopped broccoli
1/2 cup bean sprouts
1/2 cup french cut green bean
1/2 cup sliced mushroom
1/3 cup sliced water chestnuts

1. In a large skillet or wok brown stew beef over medium heat. Reduce heat and simmer for 1 hour, or until tender; drain and set aside in refrigerator.
2. In a small bowl mix cornstarch, ginger, garlic powder, soy sauce, and white wine; set aside.
3. Heat oil in skillet, add thinly sliced carrots, thinly sliced onions, and sliced celery. Cook for 1 minute, stirring constantly. Add chopped broccoli and cook for 2 minutes. Stir constantly, and when the broccoli turns bright green, add the cornstarch mixture and continue cooking for 1 minute, or until bubbly. Add bean sprouts, french cut green beans, sliced mushrooms, sliced water chestnuts, and the cooked stew meat. Reduce the heat, cover, and cook for 2 more minutes.

Makes 4 servings.