Instructions / Assembly

Spicy Beef and Vegetable Stir-Fry
1 cup beef broth 10 ounces snow peas
3 tablespoons lite soy sauce 8 ounces fresh mushrooms, cut into ¼–inch
3 tablespoons vegetable oil slices
2 teaspoons sambal oelek* 1 medium red pepper, cut into ¼–inch slices
1 pound ank or sirloin steak, cut across 2 tablespoons water
the grain into ⅛-inch strips 2 cloves garlic, minced
1 tablespoon cornstarch 2 teaspoons minced fresh ginger
Combine broth, soy sauce, 2 teaspoons vegetable oil, and sambal oelek in medium bowl. Add beef and stir. Refrigerate, covered, for 30
minutes to 1 hour. Remove beef and pat dry. Stir cornstarch into marinade and reserve.
Preheat wok at 375° for 5 minutes. Add 2 teaspoons oil and heat until just smoking. Add half of beef evenly to the center of the wok.
Cook, without stirring, for 1 minute, then stir and cook until browned. Transfer beef to clean bowl. Heat 2 teaspoons oil and repeat
with remaining beef.
Add remaining 1 tablespoon oil and heat. Add snow peas, mushrooms, and red pepper; cook, stirring frequently, until vegetables begin
to just soften, 2 to 3 minutes. Add water and continue to cook until vegetables are crisp tender, 1 to 2 minutes more. Push vegetables
to sides of wok; add garlic and ginger to center of wok and cook for 15 to 30 seconds. Return vegetables to center of wok and combine
with garlic and ginger. Return beef and any juices to wok; stir to combine. Pour reserved marinade into wok, stirring well before
adding. Cook, stirring constantly, until thickened, about 30 seconds. Serve over rice.
Substitution Tip: Chili paste can be used as a substitute for the sambal oelek.
4 servings
* Sambal oelek is a chili based condiment found in the ethnic foods section of the supermarket and at Asian markets.
Szechwan Beef and Peanuts
⅓ cup beef broth 4 ounces bean sprouts
2 tablespoons dry sherry ½ cup frozen peas, thawed
2 tablespoons vegetable oil 5 green onions, white and green parts, cut
1 tablespoon lite soy sauce into 1-inch pieces
2 teaspoons cornstarch 2 cloves garlic, minced
1 teaspoon sugar ½ cup dry roasted peanuts
¼ to ½ teaspoon red pepper akes
1 pound ank or sirloin steak, cut
across the grain into ⅛-inch strips
Combine broth, sherry, 2 teaspoons oil, soy sauce, cornstarch, sugar, and red pepper flakes in a small bowl. Set aside. Preheat wok at
375° for 5 minutes. Add 2 teaspoons of oil and heat until just smoking. Add half of beef evenly to the center of the wok. Cook, without
stirring, for 1 minute, then stir and cook until browned. Transfer beef to clean bowl. Heat remaining 2 teaspoons oil and repeat with
remaining beef.
Return beef and any juices to wok. Add bean sprouts, peas, onion, and garlic; stir to combine. Pour reserved sauce into wok, stirring
well before adding. Cook, stirring constantly, until thickened, about 30 seconds. Stir in peanuts.
4 servings
5