Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1 lb Boneless top round beef
-steak, thinly sliced
3 c Coarsely chopped bok choy
1/2 c Yellow squash cut in 2 inch
-strips
1 ea 10oz can beef broth
1/4 c Dry sherry
2 tb Soy sauce
1/4 ts Anise seed
2 tb Cornstarch
1/2 c Water
1 c Cherry tomatoes each cut in
-half
Hot cooked rice

In skillet, saute the beef. Transfer to bowl. Using same skillet,
saute squash and bok choy. Stir in broth, sherry, soy sauce and
anise. Heat to boiling. Meanwhile, in cup, stir the cornstarch and
water until blended and gradually stir into boiling broth mixture.
Cook until mixture boils and thickens and turns a shiny translucent
color. Add the cooked beef and the cherry tomatoes and cook for
another 2 minutes or so, stirring often. Serve over hot cooked rice.
Makes 5 cups or 4 servings. Origin: Campbell's 75th Anniversary
Cookbook. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 07-30-95

Browse by categories