Main Dishes:

Rainbow Beef

Comment on this recipe

Easy to make and works vegetables into the meal. I serve it with lettuce salad and rolls. Makes great meal.

Ingredients

1 pound beef tenderloin or sirloin
1 egg white
1 tablespoon cornstarch
2 cloves garlic, minced
1/2 teaspoon grated fresh gingeroot, optional
1/2 cup peanut or cooking oil
1 package (6 ounces) frozen Chinese pea pods
2 cups fresh sliced mushrooms
2 carrots, cut in thin sticks, 3-inches long
2 stalks celery, cut in thin strips, 3-inches long
1 onion, cut in thin wedges
1 red pepper, cut in thin strips
2 teaspoons instant chicken bouillon granules
1/4 cup soy sauce
1/4 cup water
3 tablespoons dry sherry
1 tablespoon dark corn syrup
1 tablespoon vinegar
4 teaspoons cornstarch
1/8 teaspoon ground pepper

Instructions

Slice beef in thin strips. Combine one egg white and one tablespoon cornstarch. Stir in beef strips. In large wok or skillet, stir-fry meat, garlic and gingeroot in three tablespoons of the hot oil until meat is browned. Remove meat from pan; set aside. Add remaining oil to pan juices; stir in vegetables. Sprinkle with bouillon. Cover; simmer 10 minutes until vegetables are crisp tender. Combine remaining ingredients. Add to wok or skillet along with beef, cook and stir until bubbly. Makes 4 to 6 servings.

Beverly Kiehna
Monmouth