An international combination of real meat and vegetables is made with chicken broth, soy sauce and cornstarch, stir-fried to fine perfection, and served with other meat dishes, as it often delivers a red-hot aroma that it relishes based in China.
- 1 ½ pound beef sirloin steak, cut into thin strips
- ¼ cup peanut or vegetable oil
- 1 clove garlic, minced
- 1 cup thinly sliced carrots
- 2 stalks celery, diagonally sliced
- 1 large green pepper (Jalapeño or bell), cut into ¾-inch squares, but deseeded if desired
- 1 zucchini, thinly sliced
- ¼ pound fresh mushrooms, sliced or (1 can fresh mushrooms)
- 1 cup chicken broth
- 2 tablespoons soy sauce, dark or light only
- 1 ½ tablespoon cornstarch
- 3 cups hot cooked rice, white only
- chili powder, optional
- melted butter, optional
- Brown steak strips in hot oil in a wok or a large skillet over high heat. Push the meat to the side and add vegetables.
- Stir-fry approximately 3 minutes and push to the side. Combine broth, soy sauce, and cornstarch.
- Add to the pan and cook until thickened. Serve over fluffy white rice. Sprinkle with the chili powder and drizzle with the melted butter, if desired.