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Stir Fry Beef Oriental
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Stir Fry Beef Oriental

Ingredients

5.5 lb 2.2 kg Lean boneless beef, cut into strips (chuck, round)
1 1/2 c 375 mL soy sauce
1 1/2 c 375 mL cider vinegar
1 c 250 mL brown sugar
3/4 c 175 mL oil, divided
    salt and pepper, as desired
10 10 carrots, thinly sliced or shredded
5 5 green peppers, sliced
8 8 onions, sliced
8 c 2 L mushrooms, sliced
5-6 tbsp 75-90 mL cornstarch
3 tbsp 50 mL water
1 lb 500 g bean sprouts
1 1/4 c 300 mL water chestnuts (optional)

Instructions

  1. Combine soya sauce, vinegar, and brown sugar. Pour marinade over beef strips (marinade must cover beef). Marinate in refrigerator for at least 12 hours. Drain meat reserving marinade.
  2. Heat half of oil in fry pan or wok. Stir-fry meat in hot oil 2 to 3 min or until brown. Salt and pepper to taste. Remove meat from pan.
  3. Add remaining oil to pan. Stir-fry carrots, green peppers, onions and mushrooms in hot oil 2 to 3 min or until tender-crisp. Return meat to pan.
  4. Add reserved marinade to pan and bring to a boil.
  5. Dissolve cornstarch in water.
  6. Add beef, cooked vegetables, cornstarch mixture, bean sprouts and water chestnuts to pan. Continue cooking until sauce thickens.

Servings: 20