Beef With Chinese-Style Vegetables
The taste of the Orient in a recipe from Saskatoon, Saskatchewan! You must serve this dish with white rice.
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Cost: $$
Ingredients
- 1 pound lean round steak boneless and trimmed
- 2/3 cup sliced green beans
- 2/3 cup thinly sliced carrot
- 2/3 cup thinly sliced turnip
- 2/3 cup small cauliflower flowerets
- 2/3 cup thinly sliced Chinese cabbage Bok-Choy
- 2 teaspoons vegetable oil
- 4 teaspoons cornstarch
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 tablespoon soy sauce
- 2/3 cup water
Instructions
- Slice the steak across the grain into thin strips about 1⁄8-inch wide and 3-inches long. You’ll find it easier to thinly slice the meat if it is slightly frozen for 2–3 hours
- In a medium sauce pan, cover the green beans, carrot, turnip, cauliflower and cabbage with water.
- Heat to boiling.
- Reduce heat and simmer, covered, for 5 minutes, or until tender but still crisp; drain immediately.
- While vegetables are cooking, heat the oil in a wok or large nonstick frying pan over medium-high heat.
- Add the beef and stir-fry, turning pieces constantly until the meat is no longer red (about 2–3 minutes).
- In a small bowl, mix the cornstarch, ginger, garlic powder, soy sauce and water.
- Add the cornstarch mixture to the beef, and heat just until the sauce starts to boil.
- Reduce heat and simmer until the sauce thickens slightly.
- Serve the hot meat and sauce over the cooked vegetables.