Post by marlaoh on Sept 12, 2002 7:44:47 GMT -6
Blackened Beef Stir-Fry
No oil is needed for stir-frying the vegetables and beef. Instead, spray a cold wok or skillet with nonstick cooking spray before cooking the vegetables, then cook the meat in a little broth.
Source: Better Homes and Gardens
12 ounces boneless beef top sirloin steak or top round steak
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
2/3 cup beef broth
2 tablespoons tomato paste
2 teaspoons cornstarch
Nonstick cooking spray
2 cups broccoli florets
1 medium carrot, bias sliced
2 cups sliced fresh mushrooms
1/2 cup bias-sliced green onion
1 8-ounce package frozen baby corn, thawed
2 tablespoons beef broth
2 cups hot cooked rice
1. Trim separable fat from beef; partially freeze meat. Cut meat across the grain into thin bite-size strips.
2. In a medium bowl stir together paprika, garlic powder, thyme, black pepper, salt, and red pepper. Add steak strips; toss to coat well.
3. In a small bowl stir together the 2/3 cup beef broth, tomato paste, and cornstarch. Set aside.
4. Spray a cold wok or 12-inch skillet with nonstick cooking spray. Preheat wok or skillet over medium heat. Stir-fry broccoli and carrot for 3 minutes. Add mushrooms and onions. Stir-fry 2 minutes more. Add corn; stir-fry 2 minutes more. Remove vegetables from wok. Carefully add the 2 tablespoons broth to the wok. Add the meat and stir-fry for 2 to 3 minutes or until cooked through.
5. Push meat from center of wok. Stir broth-cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Heat through. Serve over rice. Makes 4 servings.
No oil is needed for stir-frying the vegetables and beef. Instead, spray a cold wok or skillet with nonstick cooking spray before cooking the vegetables, then cook the meat in a little broth.
Source: Better Homes and Gardens
12 ounces boneless beef top sirloin steak or top round steak
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
2/3 cup beef broth
2 tablespoons tomato paste
2 teaspoons cornstarch
Nonstick cooking spray
2 cups broccoli florets
1 medium carrot, bias sliced
2 cups sliced fresh mushrooms
1/2 cup bias-sliced green onion
1 8-ounce package frozen baby corn, thawed
2 tablespoons beef broth
2 cups hot cooked rice
1. Trim separable fat from beef; partially freeze meat. Cut meat across the grain into thin bite-size strips.
2. In a medium bowl stir together paprika, garlic powder, thyme, black pepper, salt, and red pepper. Add steak strips; toss to coat well.
3. In a small bowl stir together the 2/3 cup beef broth, tomato paste, and cornstarch. Set aside.
4. Spray a cold wok or 12-inch skillet with nonstick cooking spray. Preheat wok or skillet over medium heat. Stir-fry broccoli and carrot for 3 minutes. Add mushrooms and onions. Stir-fry 2 minutes more. Add corn; stir-fry 2 minutes more. Remove vegetables from wok. Carefully add the 2 tablespoons broth to the wok. Add the meat and stir-fry for 2 to 3 minutes or until cooked through.
5. Push meat from center of wok. Stir broth-cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Heat through. Serve over rice. Makes 4 servings.