Go Back

Beef Stir Fry

Joan Donogh
Stir fried beef and vegetables
Print Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 1/2 pound round steak
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • Few drops of sesame oil optional
  • Freshly ground pepper
  • 4 tablespoons peanut or vegetable oil
  • 1 cup sliced onions
  • 1 cup diagonally sliced celery
  • 1 cup broccoli cut in bite sized pieces
  • 1 green pepper cut in strips
  • 1 clove garlic crushed
  • 3/4 cup beef bouillon
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoons cornstarch
  • 1 - 2 fresh tomatoes cut in wedges

Instructions
 

  • Slice meat into thin bite size strips. Mix the soy sauce, cornstarch, sesame oil and pepper. Toss the beef strips in this mixture.
  • Heat 2 tablespoons of oil in a wok or large frying pan. Stir fry the vegetables and cover to steam for a couple minutes. The vegetables should be tender-crisp. Remove from the pan and set aside.
  • Wipe out the pan and add 2 tablespoons of oil. Add the garlic and cook over high heat for about 30 seconds. Then add the beef strips and brown them.
  • Mix the beef bouillon, soy sauce, sugar and cornstarch together. Add to the wok and cook and stir until thickened. Add the cooked vegetables and the tomato wedges, and cook until heated through. Makes 4 servings.