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1/3 Photos of Stir-Fried Beef and Vegetables
I really like this recipe from McCall's Cooking School (Meat 39). Its introduction states: "This Chinese method of cooking uses a small amount of oil over high heat. Meat stays tender and juicy, vegetables crisp and colorful. Our version of this exquisite cuisine: snow peas, bok choy, green onions, water chestnuts and baby corn tossed with sirloin-steak slices and egg noodles."
Units: US | Metric
Serving Size: 1 (356 g)
Servings Per Recipe: 8