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Jewish Recipes --> Recipes --> Kosher Recipes --> Kosher Chinese Recipes

Lime Beef Vegetables
Recipe Ingredients:
  • 3/4 pound London Broil
  • 1/2 tsp finely shredded lime peel
  • 2 tablespoons lime juice
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon cooking oil
  • 2 cloves garlic, minced
  • 1 9-ounce package frozen French-style green beans, thawed and drained
  • 1/4 cup toasted almonds slivers or slices
  • 2 green onions, cut into 2-inch lengths
  • 1 4-ounce can sliced mushrooms, drained
  • Hot cooked rice or couscous
Partially freeze beef. Thinly slice, across the grain, into bite-size pieces. Set the beef aside.

For the sauce, in a small bowl stir together lime peel, lime juice, Worcestershire sauce, sugar, and cornstarch. Set aside.
Preheat a wok or large skillet over high heat. Add cooking oil. (Add more oil as necessary during stir frying.) Stir-fry garlic in hot oil for 30 seconds.

Add green beans and almonds to wok. Stir-fry 2 minutes. Add green onions and stir-fry about 1 minute or till vegetables are crisp tender. Remove from wok.

Add half of the beef to the wok. Stir-fry for 2 to 3 minutes or till done. Remove meat from wok. Stir-fry remaining beef for 2 to 3 minutes. Return all meat to wok.

Push meat mixture from center of wok or skillet. Stir sauce and add to center of wok. Cook and stir till thickened and bubbly.
Add mushrooms and vegetable mixture. Cook and stir for 1 minute more. Serve over rice. Makes 4 servings.

London Broil -- Kosher Chinese Recipes -- Stir Fry -- Kosher Beef - Main Dish

Cooking Tips:

Mixing fish with meat and dairy - anchovy

Stir Fry in Three easy steps

First combine the sauce and set it aside. When you're stir-frying, it'll be ready to add to the wok. Next, cup up all the other ingredients. Everything should be ready to toss into the wok before you start to stir-fry.

Finally, preheat your wok, then add the oil. When the oil is hot, it's time to stir-fry. Stir-fry the vegetables before meat, you'll lose less oil that way.

Up to 24 hours before mealtime, slice the meat and vegetables and combine sauce ingredients.
Refrigerate each ingredient in a separate, airtight container. Pour the sauce mixture in a screw-top jar so you can shake it before using.

Partially freezing the beef firms the meat so it is easier to slice. Freeze the meat just until firm (about 30 minutes) when you plan to slice it into bite-size pieces. For thin slicing, freeze the meat till partially frozen (45 to 60 minutes). If the meat is already frozen, let it thaw to the desired stage.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods