Serves 4
2 tablespoons (30 mL) Each CROWN® Corn Syrup, each
vinegar, soy sauce and CHALLENGE® CANADA Corn Starch
3/4 cup (175 mL) water
2 packets Instant Beef bouillon*
2 tablespoons (30 mL) MAZOLA® Corn Oil
12 oz (375 g) beef stir-fry strips
or sirloin or flank steak, cut in thin strips
3 tablespoons (45 mL) minced gingerroot
or 1 tablespoon (15 mL) powdered ginger
2 cloves garlic, minced
2 cups (500 mL) carrot slices 1/4 in (6 mm) thick
3 stalks celery, sliced in 1/2 in (1 cm) slices
3 large green onions, halved 3 crosswise and shredded
in long strips (optional)
*Substitute 2 tsp (10 mL) Beef Bouillon Concentrate.
In a small bowl combine sauce ingredients; set aside. Heat
a large skillet or wok over medium-high heat; swirl 1 tablespoon
(15 mL) oil around the pan. Add the beef, ginger and garlic; stir-fry
just until pink on the surface disappears; remove. Add remaining
1 tablespoon (15 mL) oil to pan; stir-fry carrots 1 minute; add 1/4 cup
(50 mL) water. Cover and steam 2-3 minutes or until colour brightens. Add celery and stir-fry 1-2 minutes or until colour brightens; push ingredients to outside of pan. Re-stir sauce mixture and pour
into middle of pan: return beef. Bring to boil, stirring constantly.
Boil 1 minute until thickened. Stir in green onion if using. Serve
over cooked rice.
TIME SAVING TIP – Substitute 1-375g or 500g frozen
Oriental-style mixed vegetables for carrot, celery
and green onion; add 1/4 cup (60 mL) water as
directed above, cover and steam 3-4 minutes.
Copyright © 1996-2006 - ACH Food Companies, Inc. All rights reserved.