Ingredients:
1 lb lean beef, thinly sliced ( Slightly frozen beef is easier to slice)
1/4-1/3 cup light soy sauce
1/4 cup sherry wine or 1/4 cup cooking wine
1 cup green onions, sliced
1 cup celery, sliced diagonally
1 tablespoon grated fresh ginger
1/2 cup carrots, cut into matchsticks
1 cup broccoli, sliced
1 tablespoon sesame oil
12 large mushrooms, sliced
1/4 cup vegetable oil
2 garlic cloves, minced
1 tablespoon cornstarch
1 1/2 cups water
water chestnuts
Directions:
Toss beef in bowl with soy sauce and sherry.
Cover and marinate for 30 minutes.
Heat oil in wok, or wide frying pan.
Add garlic and ginger and saute over high heat.
Add drained beef (reserve marinade).
Stir fry until meat is brown.
Add scallions, celery, carrots, broccoli and mushrooms.
Cover and steam about 5 minutes.
Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
Heat to boiling.
Cook until thickened.
Serve over rice.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.