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Beef stir fry is a quick and economical way to make a delicious beef dinner

Beef stir fry is economical because you will be able to cut steak into cubes and strips instead of shopping for greater quantities of beef for individual portions. Markets frequently sell precut meat for beef stir fry but it's better to shop for fresh steaks and get better quality meat and cut it yourself; it will likely save you money as well.

For beef stir fry, buy only tender cuts of beef. Tough meat is not effective in beef stir fry due to the fast cooking time and high heat. So choose tender steak from the sirloin, top round or tenderloin. Other tender cuts of beef such as flank steak, skirt steak, sirloin tip, or sirloin cap steak can also be used and cut you. If you would like a substitute for beef - try lamb, chicken or lean pork.

Cooking and preparation for beef stir fry is fast and doesn't take a lot of advanced preparation. Since stir frying is the Chinese technique of using oil and Asian flavor to cook meat, vegetables and fish you will need to have certain ingredients handy as well as a wok or a large skillet.

1 c. sliced mushrooms
1/2 c. chopped green onions
1 lb Sirloin Steak
4 Tbsp Oil
2 Tbsp Cornstarch
1 tsp Salt
1 Tsp Sugar
1 Tsp Soy Sauce
1 Dash White Pepper
1 lb Asparagus
4 oz Snow Peas
3/4 c Chicken Stock
2 Tbsp Oyster Sauce
1 Tsp finely chopped Ginger
1 Tsp finely chopped Garlic
2 Tbsp Dry White Wine

After removing the fat, cut beef into 2-inch strips. Cut strips across grain into 1/2-inch slices.

Toss beef, 1 tbsp. oil, 1 tsp. cornstarch, 1 tsp. salt, 1 tsp. sugar, the soy sauce and white pepper in a glass or plastic bowl. Cover and refrigerate at least 20 minutes.

Break off ends of asparagus and cut into 2-inch pieces. Remove strings from snow peas. Place snow peas in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain.

Cut green onions into 2-inch lengths, cut pieces lengthwise into thin strips.

Mix 1/4 cup chicken broth, 2 tbsp. cornstarch, the oyster sauce, and 1 tsp. sugar.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tbsp. oil; rotate wok to coat sides. Add beef, ginger and garlic; stir-fry until beef is brown, about 3 minutes. Remove beef from wok.

Add 2 tbsp. of oil to wok; rotate to coat sides. Add mushrooms, asparagus, and 1 tsp. of salt; stir-fry 1 minute. Add wine; cook and stir 30 seconds. Stir in 1/2 cup chicken broth; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture; cook and stir 30 seconds. Garnish with green onions.