Stir-Fried Beef With Vegetables Americana
beef, chinese, healthy, main dish, pasta
2 1/4 teaspoon peanut or vegetable oil
8 oz vermicelli
1 tablespoon thick steak sauce
3/4 cup beef or vegetable broth
1/2 lb beef sirloin, cut in thin
1 strips
2 large onions, cut in thin wedges
2 small green bell peppers, cut in
1 thin strips
2 stalks celery, thinly
1 sliced
6 large mushrooms, coarsely chopped
1 salt
1 freshly ground black pepper
In a large saucepan, bring 3 to 4 quarts water to a boil. Add 1/4 tsp. oil and vermicelli; cook according to package directions until tender but firm to the bite. While pasta cooks, in a small bowl, stir together steak sauce and broth. Place wok over high heat; add remaining 2 tsp. oil. When hot, add beef strips; stir-fry until lightly browned. Remove with a slotted spoon; set aside. Add onions, bell peppers, celery and mushrooms to wok; stir-fry until crisp-tender. Add steak sauce mixture and browned beef strips to wok; cook, stirring constantly, until slightly thickened. Season to taste with salt and black pepper. Drain cooked pasta. Serve beef mixture over hot cooked vermicelli.
Serves: 4 Calories: 340 per serving From: Slim Wok Cookery cookbook Posted by: Debbie Carlson - Cooking Echo
FROM THE RECIPE COLLECTION OF FRED TOWNER
From: Danial Mannen Date: 16 Nov 96 Gourmet Cooking Ä
Yield: 1 servings