Stir-Fried Beef

• 1/2 c. beef stock or canned broth
• 2 Tbsp. soy sauce
• 4 tsp. rice wine vinegar
• salt
• 1 Tbsp. cornstarch
• 2 Tbsp. oil
• 3/4 lb. mushrooms, sliced
• 1/2 lb. snow peas, trimmed
• 1 lb. flank steak, cut into 1/4-inch slices
• 2 cloves garlic, minced
• 1 Tbsp. fresh ginger, minced
• 4 scallions, cut into 1-inch pieces
• 8 oz. can sliced water chestnuts

1. Combine stock, soy sauce, vinegar and 1/2 teaspoon of salt. Mix cornstarch with 1 tablespoon of water.
2. In a large frying pan, heat 1 tablespoon of oil.
3. Add mushrooms and cook about 3 minutes. Stir in snow peas and cook 1 minute.
4. Remove vegetables and any liquid.
5. Heat remaining oil; add meat and sear about 3 minutes. Stir in garlic, ginger and stock mixture.
6. Bring to a boil.
7. Stir in cornstarch.
8. Cook briefly to thicken.
9. Stir in mushrooms, snow peas, scallions and water chestnuts and serve.

beef stock, soy sauce, rice wine vinegar, salt, cornstarch, oil, mushrooms, snow peas, flank steak, garlic, fresh ginger, scallions, water chestnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616829 (may not work)