Beef Vegetable Stir Fry Recipe

• 1 tbsp. cornstarch
• 1 teaspoon sugar
• 1/4 teaspoon grnd ginger
• 2 tbsp. soy sauce
• 1/2 c. regular strength beef broth
• 1 pound boneless lean beef (flank or possibly top round)
• About 5 tbsp. salad oil
• 1 clove garlic, chopped or possibly pressed
• 1 lg. onion, cut in half, then in 1/4" slices
• 1/4 pound mushrooms, sliced 1/4" thick
• 3/4 pound edible pod peas, ends & strings removed

1. Mix together cornstarch, sugar and ginger.
2. Blend in soy and beef broth; set aside.
3. Cut beef with the grain into 1 1/2" wide strips.
4. Cut each strip across the grain in 1/8" thick slanting slices.
5. Place wok over high heat.
6. When wok is warm, add in 2 Tbsp.
7. of the oil.
8. When oil is warm, add in garlic and half the beef.
9. Stir-fry till meat is lightly browned, about 2 min; remove from wok and set aside.
10. Repeat, using 1 more Tbsp.
11. oil and remaining meat.
12. Heat the remaining 2 Tbsp.
13. oil in wok, then add in onions and mushrooms.
14. Stir-fry for about 2 min.
15. Add in peas and stir-fry for about 1 minute.
16. Return meat to pan, add in cornstarch mix and stir till sauce boils and thickens, about 1 minute.
17. Serve over rice or possibly noodles.
18. Serves 4.

cornstarch, sugar, grnd ginger, soy sauce, regular strength beef broth, lean beef, salad oil, clove garlic, onion, mushrooms, peas

Taken from cookeatshare.com/recipes/beef-vegetable-stir-fry-22084 (may not work)