Betty Crocker’s Cookbook
6 servings
Ingredients:
1 lb. Beef boneless sirloin or round steak cut into 2x1/4-inch strips
1 Tbl. Vegetable oil
1 tsp. Cornstarch (1 ½ Tbl. Cornstarch)
½ tsp. Soy sauce
1 pkg. (6 oz.) Rice stick noodles (Omit)
1 Tbl. Vegetable oil
1 Tbl. Finely chopped gingerroot (1 tsp. ground ginger)
1 clove Garlic, finely chopped (Omit (Blake’s allergic))
1 bag (16 oz.) Frozen broccoli, carrots and cauliflower
1 Tbl. Vegetable oil
¾ cup Beef broth
1/3 cup Rice or cider vinegar
1/3 cup Honey
3 Tbl. Soy sauce
1 tsp. Sesame oil
¼ tsp. Crushed red pepper
4 med. Green onions, sliced (1/4 cup)
Directions:
1. toss beef, 1 Tbl. Vegetable oil, the cornstarch and ½ tsp. soy sauce in glass or plastic bowl. Cover and refrigerate 20 minutes. Soak noodles in cold water 5 minutes; drain. Just toss in oil and soy sauce (be generous), omit cornstarch on this step
2. Heat 12 inch skillet or wok over med-high heat. Add 1 Tbl. Vegetable oil; rotate the skillet to coat with oil. Add gingerroot and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crisp-tender. Remove vegetables from skillet. Omit the gingerroot and garlic step.
3. Add 1 Tbl. Vegetable oil to skillet; rotate to coat. Add beef; stir-fry about 5 minutes or until brown. Remove beef from skillet. Begin with a hot pan and really sear the outside of the meat. Bottom of the pan will get a little dark from the meat, leave it, it adds flavor!
4. Add broth, vinegar, honey, 3 Tbl. Soy sauce, the sesame oil, 1 ½ Tbl. Cornstarch, and red pepper to skillet. Stir in noodles; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until noodles are tender. Stir in beef, vegetables and green onions; cook and stir 1 minute. Omit noodles step, I didn’t have any. Just add liquid with the meat, whisk off dark bottom of pan. Once the pan is clean, add the veggies and cook until slightly thick. If you want it thicker add some more cornstarch to cold beef broth and then gradually add in.
6 servings
Ingredients:
1 lb. Beef boneless sirloin or round steak cut into 2x1/4-inch strips
1 Tbl. Vegetable oil
1 tsp. Cornstarch (1 ½ Tbl. Cornstarch)
½ tsp. Soy sauce
1 pkg. (6 oz.) Rice stick noodles (Omit)
1 Tbl. Vegetable oil
1 Tbl. Finely chopped gingerroot (1 tsp. ground ginger)
1 clove Garlic, finely chopped (Omit (Blake’s allergic))
1 bag (16 oz.) Frozen broccoli, carrots and cauliflower
1 Tbl. Vegetable oil
¾ cup Beef broth
1/3 cup Rice or cider vinegar
1/3 cup Honey
3 Tbl. Soy sauce
1 tsp. Sesame oil
¼ tsp. Crushed red pepper
4 med. Green onions, sliced (1/4 cup)
Directions:
1. toss beef, 1 Tbl. Vegetable oil, the cornstarch and ½ tsp. soy sauce in glass or plastic bowl. Cover and refrigerate 20 minutes. Soak noodles in cold water 5 minutes; drain. Just toss in oil and soy sauce (be generous), omit cornstarch on this step
2. Heat 12 inch skillet or wok over med-high heat. Add 1 Tbl. Vegetable oil; rotate the skillet to coat with oil. Add gingerroot and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crisp-tender. Remove vegetables from skillet. Omit the gingerroot and garlic step.
3. Add 1 Tbl. Vegetable oil to skillet; rotate to coat. Add beef; stir-fry about 5 minutes or until brown. Remove beef from skillet. Begin with a hot pan and really sear the outside of the meat. Bottom of the pan will get a little dark from the meat, leave it, it adds flavor!
4. Add broth, vinegar, honey, 3 Tbl. Soy sauce, the sesame oil, 1 ½ Tbl. Cornstarch, and red pepper to skillet. Stir in noodles; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until noodles are tender. Stir in beef, vegetables and green onions; cook and stir 1 minute. Omit noodles step, I didn’t have any. Just add liquid with the meat, whisk off dark bottom of pan. Once the pan is clean, add the veggies and cook until slightly thick. If you want it thicker add some more cornstarch to cold beef broth and then gradually add in.
NOTE: I adjusted this recipe so all of my changes are shown in purple. I didn't have any gingerroot or noodles. I also added some chow mein noodles on top and it tasted really good with it. This recipe is easier then it sounds, promise. I had it prepped and cooked in about 30 minutes--it was a last minute dinner decision one Sunday night. I don't know why my picture is not displaying right side up--Sorry
1 serving (1 cup): 295 calories
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