Ginger Beef

Serving Size : 4
Ingredients

for prepare Ginger Beef

:

Amount	Measure	Ingredient - Preparation Method
1	tablespoon	cornstarch
3	tablespoons	soy sauce
2	tablespoons	dry sherry
2	tablespoons	bottled chili sauce
1	pound	boneless top round steak *
1/2	pound	asparagus - cut in 1" pieces
2		celery stalks **
1	large	onion ***
10	ounces	frozen baby carrots - thawed
1	teaspoon	grated ginger root
1	15 ounces ca	baby corn - drained

* Beef slightly frozen will cut easier ** Cut into 2" pieces diagonally across stalk *** Cut onion into 1/4" thick slices crosswise, separate into rings 1. In a small glass measure, mix cornstarch, sherry, soy sauce and chili sauce until well blended. Set mixture aside. Cut beef into 1/4" slices across the grain. Set aside. 2. In a wok or 12" skillet, heat 2 tablespoons of oil over medium high heat. Add asparagus, celery, onion and carrots. Stir fry for about 1 minute. Add 2 tablespoons water; stir fry for 1 minute, or until tender crisp. Remove vegetables to a bowl, keep warm. 3. In the same pan, heat 2 tablespoons oil over medium high heat. Add ginger root; stir fry for 30 seconds. Add beef; stir fry for 2 minutes or until cooked through. Stir cornstarch mixture to recombine, add to beef mixture and stir fry until thickened. Add asparagus mixture and corn; stir fry for about 1 minute or until warmed through. If desired serve with hot cooked rice.

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