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Chinese Cook-in

Stir-fry at home with FamilyFun

In This Article

Try this dish with Chinese cabbage, green beans, or broccoli--whatever your family enjoys most.

Ingredients

MARINADE
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons dry sherry
2 tablespoons sesame seeds, toasted in a skillet until they start to pop (but don't burn)
1 teaspoon sugar
VEGETABLES
1/2 pound of either Chinese cabbage, trimmed string beans, or broccoli florets
1/2 large red pepper, cut into strips
1 clove garlic, minced

Instructions

Marinate the beef while you prepare the rest of the ingredients. If you are using Chinese cabbage, blanch it for about three minutes in boiling water, drain, and let cool; slice it diagonally into strips. For string beans, blanch two minutes, drop into ice water to stop the cooking, drain, and cut in half. For broccoli, blanch the florets for two minutes, drain, and cool. (If you are preparing ingredients well in advance, you can cover and refrigerate the vegetables, but bring them to room temperature before proceeding with the recipe.) In a small bowl, combine the sauce ingredients.
Heat 1 tablespoon of the oil in your pan. When it's almost smoking, add the cabbage, beans, or broccoli and the red pepper and stir-fry for one minute; remove to a plate. Add the second tablespoon of oil to your pan, heat, then toss in the strips of beef, stirring for one minute. Sprinkle on the garlic and ginger and stir for another minute. Return the vegetables to your pan. Restir the sauce and add it to the pan. Stir until the sauce is thickened slightly and the ingredients are coated evenly. Remove from the heat and present with rice. Serves two to four.