Beef & Vegetable Stir-Fry

• 1 pound beef, round steak
• 1 1/2 cup broccoli florets cut into 1 inch pieces
• 3 each carrots bias sliced
• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons soy sauce, tamari
• 2 tablespoons sherry dry
• 2 tablespoons peanut oil
• 1 each onions cut into thin wedges
• 5 ounces green peas hulled
• 1/2 cup water chestnuts drained & sliced thin
• 1/2 cup bamboo shoots halved lengthwise
• 1 x rice cooked

1. Partially freeze the beef to make it easier to handle and cut.
2. Slice very thinly across the grain into bite size strips.
3. Cook the broccoli and carrots, covered, in boiling salted water for 2 minutes.
4. Drain.
5. Set aside.
6. Mix the cornstarch, sugar and salt.
7. Stir in the soy sauce and the sherry.
8. Set aside.
9. Preheat a wok or large skillet over high heat.
10. Add oil.
11. Stir fry the broccoli, carrots and onion until tender crisp (about 2 minutes).
12. Remove from the wok.
13. Replenish the oil as necessary.
14. Add half the beef to the HOT oil.
15. Stir fry until browned (2-3 minutes).
16. Remove.
17. Repeat with the remaining beef.
18. Return all the meat to the wok.
19. Add the peas, water chestnuts and bamboo shoots.
20. Stir the soy mixture into the wok.
21. Cook, stirring steadily, until thickened and bubbly.
22. Cook, stirring steadily, another minute or two.
23. Return the broccoli, carrots and onion to the wok.
24. Cover.
25. Cook for 1 minute.
26. Serve over rice.

beef, broccoli, carrots, cornstarch, sugar, salt, soy sauce, sherry dry, peanut oil, onions, green peas, water chestnuts, bamboo shoots, rice

Taken from recipeland.com/recipe/v/beef-amp-vegetable-stir-fry-819 (may not work)