Stir-fried Beef with Vegetables
A gingery wine-soy marinade both tenderizes sliced lean beef and imparts a won¬derful flavor to the finished dish.
INGREDIENTS
- 1 pound lean, boneless beef (such as top round or sirloin), frozen until firm
- 1 clove garlic
- 1 quarter-size slice fresh ginger
- 1/4 cup dry red wine
- 2 tablespoons soy sauce
- 1/2 pound mushrooms
- 5 green onions
- 1 large stalk celery
- 1 can (8 oz.) water chestnuts, drained well
- 2 tablespoons salad oil
- 2 tablespoons hoisin sauce Fresh cilantro (coriander) sprigs
METHOD
Insert slicing disc. Partially thaw beef until it passes the knife test; then slice as directed on same page. Transfer to a bowl.
Change to metal blade. Mince garlic, then ginger ; add to meat with wine and soy. Stir to mix well. Cover and refriger¬ate for 2 to 4 hours.
Change to slicing disc.slice mushrooms, then onions, then celery; set all aside. Stack water chestnuts, flat sides down, in feed tube; slice.
Heat a wok or 12-inch frying pan over high heat. When pan is hot, .add oil; then add meat and marinade and stir-fry until meat is no longer red (about 2 minutes). Lift out meat and set aside on a plate. At once add water chestnuts, mushrooms, onions, celery, and hoisin to pan; stir-fry until celery is tender-crisp to bite (2 to 3 minutes). Return meat and juices to pan; stir until heated through. Spoon onto a platter and garnish with cilantro. Serve at once. Makes 4 servings.
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