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Stir-Fried Beef and Vegetables
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Prep Time:
25 minutes
Total Time:
35 minutes
One-pot meal with meat, veggies, and noodles - less dishes, more flavor!
Ingredients:
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry or water
  • 1 teaspoon sugar
  • 1/2 pound beef top round steak
  • 1 ounce cellophane noodles (bean threads), broken into bite-size pieces
  • 1 tablespoon vegetable oil
  • 2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
  • 2 garlic cloves, finely chopped
  • 1 cup fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
  • 1 cup julienne strips jicama or 1 medium onion, cut into thin wedges
  • 1 small red or green bell pepper, cut into 1-inch pieces
Instructions:
  • Combine soy sauce, sherry, and sugar in a bowl; set aside. Trim fat from beef and slice into 2-inch strips with the grain, then thinly slice across the grain. For easier cutting, partially freeze the beef for about 1 hour. Soak noodles in enough warm water to cover for 15 minutes, then drain.
  • Heat a wok or 10-inch skillet over high heat until a few drops of water bubble and skitter when sprinkled in the pan. Add 1 tablespoon of oil, swirling to coat the sides. Stir-fry beef, gingerroot, and garlic for about 3 minutes until beef is cooked through. Remove the beef mixture from the pan.
  • Drizzle 1 tablespoon of oil into the wok and swirl to coat the sides. Toss in pea pods, jicama, and bell pepper. Stir-fry for roughly 5 minutes until veggies are crispy but tender. Add the beef mixture and noodles, bring it to a boil. Pour in the soy sauce mixture, cook and stir for about 1 minute until everything is heated through.

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