pound London Broil
- 1/2 tsp
finely shredded lime peel
tablespoons lime juice
- 1 1/2
package frozen French-style green beans,
thawed and drained
toasted almonds slivers or slices
onions, cut into 2-inch lengths
can sliced mushrooms, drained
rice or couscous
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
Add mushrooms and vegetable mixture. Cook
and stir for 1 minute more. Serve over rice.
Makes 4 servings.
London Broil --
Kosher Chinese Recipes --
Kosher Beef - Main Dish
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
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.