1 lb. boneless beef top round steak, trimmed
8 oz. plain yogurt
1/4 c. crumbled blue cheese
2 Tbs. cornstarch
1/2 tsp. instant beef bouillon granules
Nonstick spray coating
2 c. broccoli flowerets
2 medium carrots, thinly sliced
2 medium onions, cut in thin wedges
1 tsp. cooking oil
3/4 c. water
1 medium tomato, peeled, seeded & chopped
Partially freeze beef
bias slice into thin bite size strips. Set aside. For sauce, in a small bowl, combine yogurt, blue cheese, cornstarch & bouillon granules. Set aside. Spray a wok or large skillet with nonstick spray coating. Preheat over high heat until a drop of water sizzles. Stir fry broccoli & carrots for 1 minute. Add onions. Stir fry 2-3 minutes more until vegetables are tender crisp. Transfer vegetables to a serving platter. Cover & keep warm. Add oil to the hot wok, if necessary. Stir fry half of the beef for 2-3 minutes or until done. Remove beef. Stir fry remaining beef for 2-3 minutes or until done. Remove beef. Add water to the wok. Cook & stir to scrape up crusty bits on bottom of wok. Stir sauce
add to wok. Cook & stir until thickened & bubbly
cook & stir 2 minutes more. Return beef to wok. Cook & stir until heated through
stir in tomato. Spoon over vegetables. Serves 6.
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