Description Edit

An international combination of real meat and vegetables is made with chicken broth, soy sauce and cornstarch, stir-fried to fine perfection, and served with other meat dishes, as it often delivers a red-hot aroma that it relishes based in China.

Ingredients Edit

  • 1 ½ pound beef sirloin steak, cut into thin strips
  • ¼ cup peanut or vegetable oil
  • 1 clove garlic, minced
  • 1 cup thinly sliced carrots
  • 2 stalks celery, diagonally sliced
  • 1 large green pepper (Jalapeño or bell), cut into ¾-inch squares, but deseeded if desired
  • 1 zucchini, thinly sliced
  • ¼ pound fresh mushrooms, sliced or (1 can fresh mushrooms)
  • 1 cup chicken broth
  • 2 tablespoons soy sauce, dark or light only
  • 1 ½ tablespoon cornstarch
  • 3 cups hot cooked rice, white only
  • chili powder, optional
  • melted butter, optional

Directions Edit

  1. Brown steak strips in hot oil in a wok or a large skillet over high heat. Push the meat to the side and add vegetables.
  2. Stir-fry approximately 3 minutes and push to the side. Combine broth, soy sauce, and cornstarch.
  3. Add to the pan and cook until thickened. Serve over fluffy white rice. Sprinkle with the chili powder and drizzle with the melted butter, if desired.

See also Edit

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