Tuesday, August 25, 2009

Beef Stir-fry

1 1/2 lbs beef strips (I used the precut beef as it was on sale, but you can thin slice your own)
1/2 large onion, slivered
2 medium zucchini, juilienned
1 red pepper, juilienned
8 oz. mushrooms, sliced
1 can sliced waterchestnuts
2 garlic cloves, minced
2 TBS cornstarch
1 TBS vegetable oil
1/2 cup soy sauce (For gluten free, use GF Tamari or GF Soy Sauce)
2 TBS brown sugar
1 TBS seasoned rice vinegar
1 inch piece of ginger, peeled and grated

Mix sauce ingredients. Place meat in a bowl or dish. Sprinkle a tablespoon or so of sauce over meat and mix. Let sit while you chop of vegetables. When ready to cook, stir in a tablespoon or 2 of cornstarch to the meat. Heat oil in a wok or pan over med/high (in electric skillet 375 degrees.) Add one clove of garlic and meat to pan and stir-fry. If you have a lot of meat, cook in smaller batches. Remove from pan and keep warm.

Add another clove of garlic to pan and stir-fry the zucchini, red pepper, onion, and mushrooms. If desired, grate a little ginger over them while browning. When tender, add meat back in and waterchestnuts. Sprinkle salt & pepper over all. Pour sauce over and heat, stirring to coat all. If you want to thicken the sauce, mix 1 TBS cornstarch with 1 TBS cold water. Pour half into sauce and let thicken. If sauce is too thin, add the rest of the cornstarch mixture to further thicken.

Serve over rice.

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