| STIR-FRIED BEEF AND VEGETABLES |
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Preparation time: 25 minutes Total time: 35 minutes 4 servings2/3 cups broth or beef stock 2 tablespoons soy sauce 1 pinch cinnamon 1/4 teaspoon freshly ground black pepper 2 teaspoons cornstarch 2 tablespoons cold water 3 tablespoons CRISCO Oil * 1 tablespoon chopped fresh ginger 2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and minced) 1 pound lean beef, such as flank steak or boneless sirloin, cut into 1/4-inch thick slices 1 carrot, peeled and thinly sliced 1 bunch scallions (or green onions), trimmed and cut into 1-inch pieces 1/4 pound fresh snow peas, rinsed and stems removed Combine stock, soy sauce, cinnamon and pepper in small bowl. Set aside. Combine cornstarch and water in small bowl. Stir to dissolve. Heat Crisco Oil in wok or large skillet on medium-high heat. Add ginger and garlic. Stir-fry 30 seconds. Add beef, carrot and scallions. Stir-fry 3 minutes, or until beef is no longer red. Add stock mixture. Cook 2 minutes. Add snow peas. Cook 2 minutes, or until snow peas are bright green. Stir in cornstarch mixture. Cook 1 minute, or until thickened. Serve immediately. Note: Other vegetables can be used in place of those specified. Broccoli flowerets or sliced celery can be used in place of the carrot. Cooking time will be the same. In place of scallions, 1 medium onion, peeled and sliced, can be substituted. Fresh or frozen green peas can be used in place of snow peas. *Use your favorite Crisco Oil product |
