6 to 8 Oz. Beef for stirfry.
1/4 Cup soy sauce.
1 Tbsp corn starch.
1 Tbsp hoisin sauce.
1 Cup broccoli florets.
1/2 Cup sliced carrots.
3 Green onions. Cut into half-inch pieces.
4 Oz. Snow peas.
4 Oz. Shitake mushrooms. Remove the stems and cut the mushrooms
roughly.
Directions:
Combine soy sauce, corn starch & hoisin
sauce in a medium bowl. Add the beef to marinate.
Cook until the meat is pink and set aside. Reserve the marinade.
Add the broccoli florets, carrots and the onions.
Return the marinade to the vegetables.
When heated again add the beef.
When heated, serve over jasmine
rice.
Notes:
This recipe is from Cooking Light,
October 2012. It is adjusted tor two servings.
The snow peas and mushrooms are optional. Almost any
vegetable can be used. I started out with some asparagus I
had left over.