Charlene's Recipe

yankee stir fry

Category: healthy family

Serves 6

1 lb round steak, thinly sliced
3 Tbsp soy sauce
1 Tbsp sherry
1/2 tsp ginger
1 (4 oz) can chopped mushrooms
1 Tbsp oil
1 1/2 cup diagonally sliced carrots
1 Tbsp oil
1 1/2 cup thinly sliced cauliflower
1 (10 oz) pkg frozen peas
4-6 green onions, cut into 1/2 inch pieces
1 Tbsp oil
1/2 cup cold water
2 Tbsp cornstarch
1/2 tsp sugar

Combine steak with soy sauce, sherry and ginger in bowl; mix well. Marinate for 15-20 minutes. Drain mushrooms, reserving liquid. Heat 1 Tbsp oil in 375 F in wok. Add carrots. Stir fry for 2 minutes. Add mushroom liquid. Steam, covered for 4 minutes. Remove carrots with slotted spoon; drain wok. Heat 1 Tbsp oil in wok. Add cauliflower and peas. Stir fry for 2 minutes; push to one side. Add green onions and mushrooms. Stir fry for 2 minutes; push to one side. Add remaining 1 Tbsp oil and beef mixture. Stir fry for 2-3 minutes or until tender. Stir in carrots. Combine water, cornstarch and sugar in small bowl. Stir into wok. Cook until thickened, stirring constantly.