Makes 4 servings
2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup apple juice or water
1 pound boneless beef round steaks cut into thin strips
3 cups broccoli florets
2 medium carrots thinly sliced or cut into "matchsticks"
1 6-ounce box frozen pea pods thawed
2 tablespoons chopped onions
2 tablespoons vegetable oil, divided
1 8-ounce can water chestnuts, undrained
In a bowl, combine cornstarch, sugar, soy sauce and apple juice until smooth. Add beef and toss to coat. Set aside.
In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon of oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.
In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss.
Serve over rice, rice noodles, or spaghetti.
Notes: Change up the vegetables to suite your taste and what's fresh - Asaparagus instead of pea pods, I like red pepper slices and a few mushrooms
Practice! It takes time to figure out exactly how long to cook your veggies to desired doneness.
Freezing meat to a "barely firm" stage makes it much easier to slice thinly.
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