Stir-Fried Beef and Vegetables

It's hard to beat a meal with meat, veggies and noodles all cooked in one pot. Just think of all those dishes you won't need to wash!

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( 16 Ratings)

16 Ratings

5 Stars 50%

4 Stars 31%

3 Stars 19%

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1 Stars

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Prep Time 25 min
Total Time 35 min
Servings 0

Ingredients

2: tablespoons soy sauce

2: tablespoons dry sherry or water

1: teaspoon sugar

1/2: pound beef top round steak

1: ounce cellophane noodles (bean threads), broken into bite-size pieces

1: tablespoon vegetable oil

2: teaspoons finely chopped gingerroot or 1 teaspoon ground ginger

2: garlic cloves, finely chopped

1: tablespoon vegetable oil

1: cup fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained

1: cup julienne strips jicama or 1 medium onion, cut into thin wedges

1: small red or green bell pepper, cut into 1-inch pieces

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Directions

1 Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.
2 Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.
3 Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.

EXPERT TIPS

Expert Tips

Cellophane noodles aren't really traditional noodles; they're made from the starch of green mung beans. They're sold dried in Asian sections of the supermarket.

Pick up a few of your favorite Asian appetizers at the deli or Asian restaurant to serve with this stir-fry.

Got questions? Our experts have the answers. Ask Betty now.