Discussion Boards
Cantonese Beef
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A rich ginger sauce makes this beef and vegetable stir-fry something special. A dish the whole family will love!
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Dry sherry
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1 tbsp.
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15 mL
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Cornstarch
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1 tsp.
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5 mL
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Oyster sauce
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2 tbsp.
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30 mL
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Soy sauce
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1 tbsp.
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15 mL
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Brown sugar, packed
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1 tbsp.
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15 mL
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Minced pickled ginger slices, drained (or 1/2 tsp., 2 mL, finely grated, peeled gingerroot)
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1 tsp.
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5 mL
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Cooking oil
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1 tbsp.
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15 mL
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Can of cut baby corn, drained
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14 oz.
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398 mL
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Snow peas, trimmed
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1 1/2 cups
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375 mL
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Fresh whole white mushrooms
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1 1/2 cups
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375 mL
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Green onions, cut into 1 inch (2.5 cm) pieces
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4
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4
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Cooking oil
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1 tbsp.
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15 mL
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Beef tenderloin steak, cut across grain into 1/8 inch (3 mm) slices, then halved
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3/4 lb.
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340 g
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Stir sherry into cornstarch in small cup until smooth. Add next 4 ingredients. Stir. Set aside.
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Heat wok or large frying pan on medium-high until very hot. Add first amount of cooking oil. Add next 4 ingredients. Stir-fry for about 2 minutes until snow peas are tender-crisp. Transfer to large bowl.
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Heat second amount of cooking oil in same wok. Add beef. Stir-fry for about 2 minutes until desired doneness. Add vegetables. Stir. Stir cornstarch mixture. Add to beef mixture. Heat and stir for about 1 minute until sauce is boiling and slightly thickened and vegetables are heated through. Serves 4.
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1 serving:
302 Calories; 14 g Total Fat (6.5 g Mono, 2.6 g Poly, 2.9 g Sat); 43 mg Cholesterol; 24 g Carbohydrate; 3 g Fibre; 22 g Protein; 945 mg Sodium
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Reprinted from 30-Minute Weekday Meals © Company's Coming Publishing Limited
www.companyscoming.com
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