Bargain Beef Stir Fry Using Pressure Pan And Wok Recipes

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Steps:

• In pressure pan, sauté steak to just brown in 2 tablespoons of the oil.
• Cook under pressure for approximately 10 minutes (cook according to your pan’s directions-mine calls for 1 cup of water).
• Cook noodles according to package directions and drain.
• Mean while, in a hot wok sauté the gingerroot in 1 tablespoon of oil.
• Add carrots and cook 2 minutes.
• Toss in the cut-up onion and stir-fry until translucent.
• Add the slightly defrosted stir-fry veggies, mushrooms, and green onions, reserving some of the tops for garnish.
• Stir-fry 4 minutes, or according to your package direction, but do not overcook.
• Add to the wok the meat tenderized in the pressure pan and the drained noodles.
• Mix the La Choy Brown Sauce Base with hot water or stir it into the liquid from the pressure pan, if desired.
• Adjust the amount of liquid depending on how much gravy you want in the mixture.
• You can always add more liquid or thicken the sauce as needed.
• To thicken, mix cornstarch with the soy sauce until smooth and no lumps remain.
• Spoon a little hot mixture into the cornstarch mixture and stir.
• Gradually stir the cornstarch mixture into the wok mixture.
• Stir until thickened to desired consistency.
• If your vegetables release more liquid and the mixture is too thin, add some more cornstarch to a little cold water, and repeat the last step to reach the desired thickness.
• Garnish each plate with green onion tops or chives.
• I vary the vegetables I use, depending on what I have on hand.
• Note: I only use the pressure pan method for less tender cuts of meat-it’s not necessary with the better cuts.