Blackened Beef Stir-Fry

Submitted by admin on Mon, 08/17/2009 - 22:29
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Summary

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RecipesBeef

Description

No oil is needed for stir-frying the vegetables and beef. Instead, spray a cold wok or skillet with nonstick coating before cooking the vegetables, then cook the meat in a little broth.

Ingredients

  • 12 ounces boneless beef top sirloin steak or top round steak

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon dried thyme, crushed

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon salt

  • 1/8 to 1/4 teaspoon ground red pepper

  • 2/3 cup beef broth

  • 2 tablespoons tomato paste

  • 2 teaspoons cornstarch

  • Nonstick spray coating

  • 2 cups broccoli florets

  • 1 medium carrot, bias sliced

  • 2 cups sliced fresh mushrooms

  • 1/2 cup bias-sliced green onion

  • 1 8-ounce package frozen baby corn, thawed

  • 2 tablespoons beef broth

  • 2 cups hot cooked rice

Instructions

Trim separable fat from beef; partially freeze meat. Cut meat across the grain into thin bite-size strips.

In a medium bowl stir together paprika, garlic powder, thyme, black pepper, salt, and red pepper. Add steak strips; toss to coat well.

In a small bowl stir together the 2/3 cup beef broth, tomato paste, and cornstarch. Set aside.

Spray a cold wok or 12-inch skillet with nonstick spray coating. Preheat wok or skillet over medium heat. Stir-fry broccoli and carrot for 3 minutes. Add mushrooms and onions. Stir-fry 2 minutes more. Add corn; stir-fry 2 minutes more. Remove vegetables from wok. Carefully add the 2 tablespoons broth to the wok. Add the meat and stir-fry for 2 to 3 minutes.

Push meat from center of wok. Stir broth-cornstarch mixture; add to center of wok. Cook and stir till thickened and bubbly. Return vegetables to wok. Heat through. Serve over rice.