Wednesday, May 19, 2010

Beef and Shrimp Stir-Fry

This recipe is probably the most complicated that I do and it is so not complicated. Being a stir-fry, everything has to come together quickly so you have to do all your prep ahead of time. This is what we'll start with.
Cut a pound of beef into bite size pieces. You can use any half way tender cut of beef; we're using some tenderloin that we had left over from a whole tenderloin that we bought in Tampon Springs for $5.99 a pound.
In a bowl mix together one and a half tablespoons of soy sauce and sherry, a teaspoon of ginger's freshly grated root, a couple of cloves of garlic, and two tablespoons of cornstarch.
Coat the beef with this mixture and let stand for fifteen minutes.
In a measuring cup mix together one half cup of water, a tablespoon of cornstarch, a tablespoon of sherry, and three tablespoons of soy sauce.
Slice the mushrooms, chunk an onion, and chop up your broccoli.
Heat a tablespoon of oil in a wok or large skillet over high heat.
Add one pound of shrimp and stir-fry for thirty seconds.
Add the beef and stir-fry for about one minute longer.
And then remove.
Heat two tablespoons of oil in the same pan over high heat. Add the broccoli, onion, and mushrooms and stir-fry for two minutes.
Sprinkle a couple of tablespoons of water over the vegetables; cover and steam for three minutes over medium heat, stirring frequently.
Add the soy sauce mixture.
And the beef and shrimp.
Cook, stirring until sauce boils and thickens, about a minute or so.
And enjoy.

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