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Vegetables and Beef Stir-fry  Jed Wubben
 May 01, 2003 21:47 PDT 

1 lb. of boneless beef round steak, thinly sliced
2/3 cup of water
2/3 cup of broccoli florets, thinly sliced
2/3 cup of cauliflower florets, thinly sliced
2/3 cup of thinly sliced carrots
2/3 cup of diagonally sliced Chinese cabbage
2/3 cup of diagonally cut green beans
8-oz can of sliced bamboo shoots, drained
4 teaspoon of cornstarch
1/4 to 1/2 teaspoon of ginger
1/4 teaspoon of pepper
1/8 teaspoon of garlic powder
2 tablespoon of soy sauce
1 tablespoon of oil

Cut beef slices into julienne strips; set aside. In medium saucepan,
bring 2/3 cup of water to a boil; add broccoli, cauliflower, carrots,
cabbage and green beans. Cover; cook until crisp-tender, about 5
minutes. Add bamboo shoots. Cook until thorough heated; drain. Keep
warm. In small bowl, combine cornstarch, ginger, pepper and garlic
powder. Gradually stir in 1/2 cup of water and soy sauce; set aside.
Heat large skillet over medium-high heat until hot. Add oil; heat until
it ripples. Add beef strips; stir-fry 2 to 3 minutes. Pour cornstarch
mixture over beef. Heat until sauce is thickened and bubbly, stirring
constantly. Arrange hot vegetables on serving platter; spoon beef over
vegetables. 4 to 6 servings.
	
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