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Categories:
beef soy sauce garlic ground ginger oil onion green pepper celery broccoli florets water chestnuts mushrooms bean sprouts cornstarch water rice
Viewed: 57 - Published at: 3 years agoIngredients
- 1 1/2 lb. beef, cut in thin strips
- 1/4 c. soy sauce
- 1 tsp. chopped garlic
- 1 tsp. ground ginger
- 1/4 c. oil
- 1 medium onion, coarsely chopped
- 1 green pepper, coarsely chopped
- 4 ribs celery, sliced at angle
- 2 c. broccoli florets
- 2 c. sliced water chestnuts
- 8 oz. sliced mushrooms
- 1/2 c. bean sprouts
- 2 Tbsp. cornstarch
- 2 c. water
- 6 c. rice, cooked
Method
- Combine soy sauce, garlic, ginger; stir well.
- Add beef, toss and set aside to marinate while preparing vegetables.
- Heat oil in large pan or wok, very hot.
- Add beef, toss over high heat until browned and tender, about 15 to 20 minutes.
- Turn heat down and add onion, pepper, celery, broccoli and water chestnuts.
- Cook while tossing until vegetables are tender-crisp, about 10 minutes. Add remaining vegetables.
- Mix cornstarch with water and add to pan.
- Stir and cook until thickened.
- Serve over rice.
