Saturday, April 10, 2010

Beef with Peanuts

This recipe comes from my Grandma Harvey. My aunt Ellen tells me that her recipes came from both her mother Sophia Kraft and my grandfather's mother Ella Harvey. My Grandpa Harvey also went to gourmet cooking school. According to Ellen, she would cook "Japanese, Chinese, Greek, field game,  you name it she cooked it."

Beef with Peanuts
1 pound top round steak, sliced
1/2 cup onions, sliced
4 cups bok choy, shredded
2 cups mung bean sprouts
1 cup raw peanuts
1/2 cup chicken broth
2 teaspoons peanut oil
2 teaspoons soy sauce
1 tablespoon cornstarch

Combine broth, soy sauce and cornstarch in a small bowl and set aside.  In a skillet or wok, fry peanuts in peanut oil until golden. Remove peanuts from wok and set aside. Stir fry vegetables briefly until crisp tender and then remove from the wok and set aside. Put beef into wok and stir fry until just cooked through. Add broth and soy sauce mixture and heat until thick. Return vegetables and peanuts to the wok and stir until heated through. Serve over hot rice. Print This Recipe


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