Beef Stir-Fry With Mushrooms & Sweet Pepper
beef, chinese
1 1/2 teaspoon vegetable oil
1 lb steak
1 small onion
1 small green bell pepper
1/4 lb fresh mushrooms
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1/4 cup white wine
1/2 cup beef broth
1 teaspoon cornstarch
1 tablespoon cold water
Heat vegetable oil in wok over moderately high heat for 30 seconds. Add steak, cut into strips, and fry until no longer pink. Remove.
Add to wok at medium heat, 1 chopped onion, and chopped green pepper, fry for 1 minute. Mix in sliced mushrooms, marjoram, thyme and pepper and fry for 2-3 minutes.
Raise heat to high and stir in white wine and boil, uncovered, for 1 minute. Add beef broth and simmer, covered, for 3-4 minutes. Blend, in a mix of cornstarch cold water. Stir until thickened, add previously cooked beef and cook 1 minute longer.
Serve over white rice.
Edited by Larry Bibich
From and thanks to: Corina_Walker@CUEHere.GraySage.Edmonton.AB.CA Sun 07-04-1993
From: Jr Byers Date: 09 Apr 97 National Cooking Echo Ä
Yield: 4 servings