Recipe#107

Title: Beef Stirfry

Newsgroups: rec.food.recipes 
 From: pmakolon@mail.wiscnet.net 
 Subject: Beef and Asparagus Stir-Fry 
 Message-ID: E6yp97.JFK@taranto.com 
 Date: Thu, 13 Mar 1997 03:19:55 GMT 

2 Tblsp cornstarch
 1/2 cup plus 2 Tblsp water, divided
 1/2 tsp salt
 1/4 tsp pepper
 1/9 tsp hot pepper sauce
 1 pound boneless round steak (3/4" thick)
 3 Tblsp cooking oil, divided
 2 cups fresh asparagus pieces or broccoli florets 
 1 cup sliced cauliflower
 1 small sweet red pepper, julienned (can substitute green pepper)
 1 small onion, cut into  1/4" wedges
 2 tsp beef bouillon granules
 1 Tblsp soy sauce
 1 Tblsp ketchup
 1 tsp red wine vinegar
 Hot cooked rice
 Combine cornstarch, 2 Tblsp water, salt, pepper and hot pepper
 sauce.  Slice beef into thin 3" strips; toss with the cornstarch
 mixture.
 In a large skillet or wok over medium-high heat, stir-fry half of
 the beef in 1 Tblsp oil until cooked as desire; remove from the
 skillet.  Repeat with remaining beef and 1 Tblsp oil.  Stir-fry
 the asparagus and cauliflower in remaining oil for 4 minutes. Add
 red pepper and onion; stir-fry for 2 minutes. Return beef to skillet.
 Combine the bouillon, soy sauce, ketchup, vinegar and remaining
 water; add to the skillet.  Cook and stir for 2 minutes.  Serve
 over rice.
 Yield: 6 servings