Wolfgang Puck - Main Course: Beef Stir-Fry

ArcaMax Publishing > Home & Garden > Recipes > Wolfgang Puck

Your email address is safe with us. View our Privacy policy.

Food and Wine Pairing Guide:

Match the perfect wine with your recipes using our Wine Pairing guide

The Funnies:

Get free jokes, comics, and more! See them all on
our funnies page

Weather:

Accurate national, regional, and local forecasts on the weather page

Main Course: Beef Stir-Fry

Beef Stir-Fry 1 and 1/2 pounds sirloin, cut into thin slices
1 tsp. five spice powder
1 - 2 Tbsp. sesame oil
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 Tbsp. cornstarch
1/2 cup beef broth
1 tsp. red pepper flakes
1 tsp. fresh ginger, grated
2 cloves garlic, minced
1 onion, chopped
2 cups bean sprouts
1 cup snow peas Combine sesame oil and five spice powder in a skillet or wok and heat to medium high heat, add beef and brown and remove from pan. Meanwhile, combine soy sauce, cornstarch, beef broth and red pepper flakes and set aside. Heat vegetable oil in skillet or wok and brown ginger, garlic and onion, add bean sprouts and snow peas and cook for several minutes. Add beef broth mixture and beef and heat until mixture starts to thicken. Serve with hot rice or noodles. We made this with rice noodles that we cooked in the wok after the beef. The Skinny: Not much to do here. Use fat free beef broth to cut down on some fat and use lean beef.

This news arrived on: 03/24/2004

Share this Story