Santa Fe Beef Stir Fry
Source: Cowboy Cartoon Cook Book
1 1/2 lb. TOP SIRLOIN STEAK (or CHUCK STEAK) (Cut cross-grain in thin strips 2 inches long)
3 Tbsp. each BUTTER and COOKING OIL
1 cup frozen PEAS
1 cup fresh MUSHROOMS, sliced
1/2 WHITE ONION, diced
1/2 cup CELERY, sliced
3 GREEN ONIONS, cut in 1-inch lengths
4 oz. WATER CHESTNUTS, sliced
1/2 GREEN PEPPER, sliced thin
1 1/2 cups enriched WHITE RICE, cooked according to package instructions
2 Tbsp. chopped PARSLEY
In a heavy skillet or dutch oven, cook beef in hot butter and cooking oil
approximately two minutes until lightly browned. Remove meat to a warm platter.
Lower heat and stir vegetables in pan drippings until transparent.
Dash of Salt
1 Tbsp. LEMON JUICE
1/4 cup SHERRY WINE (or SOY SAUCE)
1/2 cup BEEF BOUILLON
1 Tbsp. CORNSTARCH
Mix together salt, lemon juice, wine, bouillon and cornstarch.
Add these to vegetables and stir until tender and sauce thickens.
Return beef to pan and heat through approximately two minutes,
Place cooked rice on warm platter; spoon meat and vegeatable in middle.
Garnish with parsley.