| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Wok cooking |
3 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef Top Round Steak |
| 1/2 |
ts |
Instant Beef Bouillon |
| 1/4 |
c |
Boiling Water |
| 3 |
tb |
Soy Sauce |
| 1 |
tb |
Sugar |
| 2 |
tb |
Cooking Oil |
| 3 |
c |
Thin Sliced Bok Choy |
| 1 |
c |
Green Onions; bias sliced One Inch Lengths |
| 1/2 |
c |
Bias Sliced Celery |
| 8 |
oz |
Fresh Tofu; cubed |
| 1 |
c |
Fresh Bean Sprouts Or |
| 8 |
oz |
Canned Bean Sprouts; drained |
| 4 |
oz |
Bamboo Shoots; drained |
| 1/2 |
c |
Thin Sliced Fresh Mushrooms |
| 4 |
oz |
Thin Sliced Water Chestnuts |
INSTRUCTIONS
Partially freeze beef. Slice beef very thinly across the grain into bite
size strips. Dissolve beef bouillon granules in boiling water; add soy
sauce and sugar.
Add cooking oil; preheat wok over high heat. Add bok choy, green onions,
and celery; stir fry 2 minutes. Remove from wok.
Add tofu, bean sprouts, bamboo shoots, mushrooms and water chestnuts; stir
fry 1 minute. Remove.
Add more oil if necessary, and add beef to HOT wok; stir fry 2 minutes or
until meat is just browned. Stir beef bouillon mixture and stir into beef.
Cook and stir until bubbly. Stir in vegetables. Cover and cook for 1 minute
or until just heated through. Serve at once. Makes 2 or 3 servings.
Source: Better Homes And Gardens Best Wok Recipes Compliments Of West Bend
ypos by Dorothy Flatman 1996
Posted to MC-Recipe Digest V1 #1068 by "Bill Spalding"
<billspa@icanect.net> on Jan 31, 1998
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