3/4 lb beef round steak, trimmed of fat
2 medium carrots, bias sliced
2 medium carrots, bias sliced
2 cups broccoli flowerets
1 tsp cornstarch
½ tsp salt
2 Tbsp wine vinegar
1 med onion, cut into thin wedges
1 tsp cornstarch
½ tsp salt
2 Tbsp wine vinegar
1 med onion, cut into thin wedges
1/2 tsp sugar
2 Tbsp soy sauce
2 Tbsp cooking oil
1) Partially freeze the beef round steak. Slice the meat thinly across the grain into bite size strips.
2) Cook the broccoli flowerets and carrot slices, covered in boiling water 2 minutes; drain.
3) Mix the cornstarch, sugar and salt. Stir into the soy sauce and vinegar. Set the mixture aside.
4) Preheat a wok or large skillet over high heat; add 1 Tbsp oil. Stir fry broccoli, carrots, and onion in hot oil over high heat about 1 minute or until crip tender. Remove vegetables. Add the remaining 1 Tbsp oil. Add the beef to wok; stir fry 2 to 3 minutes or until browned. Stir soy sauce mixture; stir into beef. Cook and stir until thickened and bubbly. Stir in broccoli, carrots, and onion. Cover and cook 1 minute more. Serve immediately, Makes 4 serving.
2 Tbsp cooking oil
1) Partially freeze the beef round steak. Slice the meat thinly across the grain into bite size strips.
2) Cook the broccoli flowerets and carrot slices, covered in boiling water 2 minutes; drain.
3) Mix the cornstarch, sugar and salt. Stir into the soy sauce and vinegar. Set the mixture aside.
4) Preheat a wok or large skillet over high heat; add 1 Tbsp oil. Stir fry broccoli, carrots, and onion in hot oil over high heat about 1 minute or until crip tender. Remove vegetables. Add the remaining 1 Tbsp oil. Add the beef to wok; stir fry 2 to 3 minutes or until browned. Stir soy sauce mixture; stir into beef. Cook and stir until thickened and bubbly. Stir in broccoli, carrots, and onion. Cover and cook 1 minute more. Serve immediately, Makes 4 serving.
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