Speedy Beef Stir-Fry with Chunky Vegetables

From 300 Best Stir-Fry Recipes by Nancie McDermott, Robert Rose 2007

Serves 4

Make this dish when you want something hearty in a hurry. You'll need to do a few tasks - chopping the garlic and ginger and slicing the meat - but the baby corn, water chestnuts and peas need no attention beyond measuring. With rice or noodles, it's a lively one-dish meal.

• 1 tbsp dry sherry or Shaoxing rice wine 15 ml
• 1 tbsp water 15 ml
• ½ tsp dark soy sauce, optional 2 ml
• 2 tsp cornstarch 10 ml
• 8 oz lean boneless beef, thinly sliced 250 g
• 3 tbsp chicken stock 45 ml
• 2 tsp soy sauce 10 ml
• ½ tsp granulated sugar 2 ml
• ½ tsp salt or to taste 2 ml
• 2 tbsp vegetable oil 25 ml
• 2 tsp chopped garlic 10 ml
• 2 tsp finely chopped fresh ginger root 10 ml
• 1 ½ cups baby corn (about 5 oz/150 g) 375 ml (See Tip below)
• ½ cup sliced water chestnuts 125 ml
• ½ cup frozen tiny peas 125 ml

1. In a bowl, combine sherry, water, dark soy sauce, if using, and cornstarch and stir well into a smooth paste. Add beef and stir to coat well. Set aside for 10 minutes.

2. In a small bowl, combine chicken stock, soy sauce, sugar and salt and stir well.

3. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and ginger and toss well, until fragrant, about 15 seconds. Add beef mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 1 minute. Toss well.

4. Add chicken stock mixture, baby corn and water chestnuts. Cook, tossing occasionally, until beef is cooked through, about 2 minutes more. Add peas and cook, tossing once, for 1 minute more. Transfer to a serving plate. Serve hot or warm.

TIP
To freshen the flavor of canned baby corn cobs, drain well, cover with cold water and drain again. Transfer leftover baby corn to a jar with water to cover. You can slice baby corn cobs crosswise into 3 or 4 chunks or into thin rounds, and add them to soups and salads just before serving.

About 300 Best Stir-Fry Recipes

Stir-fries are an ideal way to prepare delicious, nutritious and internationally inspired meals quickly and easily. Novices and experienced cooks can create fantastic meals with just one wok, skillet or frying pan. In 300 Best Stir-Fry Recipes, Nancie McDermott creates outstanding stir fries based on her extensive food and travel experiences. In addition to thorough information on stir-frying traditions and techniques, there are recommendations for the best equipment. A comprehensive easy-to-follow pantry list and glossary enhance this quintessential stir-fry cookbook.

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