Beef And Shrimp Stir-Fry - cooking recipe

Ingredients
    1 c. beef broth
    1 c. chicken broth
    1 Tbsp. chopped green onions
    1 Tbsp. soy sauce
    1 bay leaf
    3 black peppercorns
    1/2 tsp. dried thyme
    1/8 tsp. dried oregano
    1 Tbsp. cornstarch
    1 1/2 Tbsp. water
    1/2 lb. unpeeled, medium size shrimp
    1 Tbsp. olive oil
    1/2 lb. beef tenderloin, cut into 1-inch strips
    3/4 c. fresh broccoli flowerets
    1/2 c. sliced zucchini
    1/2 sweet red pepper, cut into thin strips
    1/2 c. snow peas
    1/2 c. sliced fresh mushrooms
    hot cooked rice
Preparation
    Combine first 8 ingredients in a medium saucepan and bring to a boil; reduce heat, and simmer 30 minutes.
    Remove from heat and pour liquid through a wire mesh strainer into a 2-cup liquid measuring cup, discarding solids.
    Return broth mixture to saucepan.
    Combine cornstarch and water, stirring until smooth; stir into broth mixture and bring to a boil.
    Cook 1 minute; remove from heat.
    Set broth mixture aside.
    Peel and devein shrimp; set aside.
    Heat olive oil in a cast-iron wok 10 to 15 minutes or until hot.
    Add shrimp, beef and broccoli; cook 1 to 2 minutes, stirring constantly.
    Add zucchini and remaining vegetables; cook 2 minutes, stirring constantly.
    Add broth mixture and cook until thoroughly heated.
    Serve over rice.
    Yields 4 servings.

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