Ginger Beef

Recipe Ingredients

1 tablespoon	15ml	Cornstarch
3 tablespoons	45ml	Soy sauce
2 tablespoons	30ml	Dry sherry
2 tablespoons	30ml	Bottled chili sauce
1 lb	454g / 16oz	Boneless top round steak *
1/2 lb	227g / 8oz	Asparagus - cut in 1" pieces
2		Celery stalks **
1		Onion *** (large)
10 oz	284g	Frozen baby carrots - thawed
1 teaspoon	5ml	Grated ginger root
1		Baby corn - drained

Recipe Instructions

* Beef slightly frozen will cut easier

** Cut into 2" pieces diagonally across stalk

*** Cut onion into 1/4" thick slices crosswise, separate into rings

1. In a small glass measure, mix cornstarch, sherry, soy sauce and chili sauce until well blended. Set mixture aside. Cut beef into 1/4" slices across the grain. Set aside.

2. In a wok or 12" skillet, heat 2 tablespoons of oil over medium high heat. Add asparagus, celery, onion and carrots. Stir fry for about 1 minute. Add 2 tablespoons water; stir fry for 1 minute, or until tender crisp. Remove vegetables to a bowl, keep warm.

3. In the same pan, heat 2 tablespoons oil over medium high heat. Add ginger root; stir fry for 30 seconds. Add beef; stir fry for 2 minutes or until cooked through. Stir cornstarch mixture to recombine, add to beef mixture and stir fry until thickened. Add asparagus mixture and corn; stir fry for about 1 minute or until warmed through. If desired serve with hot cooked rice.

Source:
Mrs. Gee

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