1/2 lb Beef Top Round Steak
1/2 tsp Instant Beef Bouillon
1/4 cup Boiling Water
3 tbsp Soy Sauce
1 tbsp Sugar
2 tbsp Cooking Oil
3 cup Thin Sliced Bok Choy
1 cup Green Onions, bias sliced One Inch Lengths
1/2 cup Bias Sliced Celery
8 oz Fresh Tofu, cubed
1 cup Fresh Bean Sprouts Or
8 oz Canned Bean Sprouts, drained
4 oz Bamboo Shoots, drained
1/2 cup Thin Sliced Fresh Mushrooms
4 oz Thin Sliced Water Chestnuts
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Partially freeze beef. Slice beef very thinly across the grain into bite size strips. Dissolve beef bouillon granules in boiling water; add soy sauce and sugar.
Add cooking oil; preheat wok over high heat. Add bok choy, green onions, and celery; stir fry 2 minutes. Remove from wok.
Add tofu, bean sprouts, bamboo shoots, mushrooms and water chestnuts; stir fry 1 minute. Remove.
Add more oil if necessary, and add beef to HOT wok; stir fry 2 minutes or until meat is just browned. Stir beef bouillon mixture and stir into beef. Cook and stir until bubbly. Stir in vegetables. Cover and cook for 1 minute or until just heated through. Serve at once. Makes 2 or 3 servings.
Source: Better Homes And Gardens Best Wok Recipes Compliments Of West Bend ypos by Dorothy Flatman 1996 Posted to MC-Recipe Digest V1 #1068 by "Bill Spalding" <billspa@icanect.net> on Jan 31, 1998
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