2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
1/4 cup white wine, apple juice or water
1 pound boneless beef round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 (6 ounce) package frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons vegetable oil, divided
1 (8 ounce) can sliced water chestnuts, undrained
hot cooked rice
In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water 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 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.
*** To say that I am a novice cook is an understatement and this was the first time that I made this recipe and even a real stir fry meaning I didn't just make it up. I really hated it actually, but it could be really good, I think. I over steamed the veggies so they were kinda soggy. I made twice the amount of gravy which I think was good, but the gravy was pretty flavorless. I think that I would also double the amount of onion next time as well as add some garlic and a bit of ginger.. I used the apple juice option, but a question to those of you who cook more... would rice wine vinegar be good next time? Also, I would like it to have a little heat to it... is there a good Asian hot sauce that anyone can recommend? Any other suggestions??