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(Add more oil if necessary.) 4. Add beef to HOT wok. Stir-fry 2 min. or until meat is just browned. 5. Stir beef bouillon mixture; stir into beef. Cook and stir till bubbly. 6. Stir in vegetables. Cover and cook for 1 min. or till just heated through. Serve at once. Makes 2-3 servings. Beef and Vegetable Stir-Fry 1 lb. beef top round steak l'/j c. broccoli cut into 1in. pieces 3 medium carrots, biassliced
1 tsp. cornstarch 1 tsp. salt 'A tsp. sugar 2 T. soy sauce 2 T. dry sherry 2 T. cooking oil 1 medium onion, cut in thin wedges Vi of a 10-oz. package (1 c.) frozen peas, thawed 'A c. water chestnuts, drained and thinly sliced 'A c. bamboo shoots, halved lengthwise Deep-Fried Rice Sticks or hot cooked rice A) 1. Partially freeze beef; slice very thinly across the grain into bite-size strips. 2. Cook broccoli and carrots, covered, in boiling salted water 2 min.; drain. 3. Mix cornstarch, salt and sugar; blend in soy sauce, sherry. Set aside. B) 1. Preheat wok over high heat; add oil. Stir-fry broccoli, carrots, and onion in hot oil 2 min. or till crisp tender. Remove. (Add oil, if necessary.) 2. Add HALF the beef to HOT wok; stir-fry 2-3 min. or till browned. Remove. 3. Stir-fry remaining beef 2-3 min. 4. Return all meat to wok. 5. Add peas, water chestnuts and bamboo shoots. 6. Stir soy mixture; stir into wok. 7. Cook and stir till thickened and bubbly. 8. Return broccoli, carrots
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