Title: Ginger Beef
Categories: Meat Entree Beef Vegetable
Yield: 4 Servings
| 1 | tb | CORNSTARCH |
| 3 | tb | SOY SAUCE |
| 2 | tb | DRY SHERRY |
| 2 | tb | BOTTLED CHILI SAUCE |
| 1 | lb | BONELESS TOP ROUND STEAK * |
| 1/2 | lb | ASPARAGUS, CUT IN 1" PIECES |
| 2 | | CELERY STALKS ** |
| 1 | | LARGE ONION *** |
| 10 | oz | FROZEN BABY CARROTS, THAWED |
| 1 | ts | GRATED GINGER ROOT |
| 15 | oz | CAN BABY CORN, DRAINED |
* BEEF SLIGHTLY FROZEN WILL CUT EASIER ** CUT INTO 2" PIECES DIAGONALLY
ACROSS STALK *** CUT ONION INTO 1/4" THICK SLICES CROSSWISE, SEPARATE INTO
RINGS 1. IN A SMALL GLASS MEASURE, MIX CORNSTARCH, SHERRY, SOY SAUCE AND
CHILI SAUCE UNTIL WELL BLENDED. SET MIXTURE ASIDE. CUT BEEF INTO 1/4"
SLICES ACROSS THE GRAIN. SET ASIDE. 2. IN A WOK OR 12" SKILLET, HEAT 2
TABLESPOONS OF OIL OVER MEDIUM HIGH HEAT.ADD ASPARAGUS, CELERY, ONION AND
CARROTS. STIR FRY FOR ABOUT 1 MINUTE. ADD 2 TABLESPOONS WATER; STIR FRY FOR
1 MINUTE, OR UNTIL TENDER CRISP. REMOVE VEGETABLES TO A BOWL, KEEP WARM. 3.
IN TH E SAME PAN, HEAT 2 TABLESPOONS OIL OVER MEDIUM HIGH HEAT. ADD GINGER
ROOT; STIR FRY FOR 30 SECONDS. ADD BEEF; STIR FRY FOR 2 MINUTES OR UNTIL
COOKED THROUGH. STIR CORNSTATCH MIXTURE TO RECOMBINE, ADD TO BEEF MIXTURE
AND STIR FRY UNTIL THICKENED. ADD APSARAGUS MIXTURE AND CORN; STIR FRY FOR
ABOUT 1 MINUTE OR UNTIL WARMED THROUGH. IF DESIRED SERVE WITH HOT COOKED
RICE.