Yield: 5 servings
|2 tablespoons||Vegetable oil|
|1 pounds||Boneless top round beef steak, thinly sliced|
|3 cups||Coarsely chopped bok choy|
|½ cup||Yellow squash cut in 2 inch strips|
|1 each||10oz can beef broth|
|¼ cup||Dry sherry|
|2 tablespoons||Soy sauce|
|¼ teaspoon||Anise seed|
|1 cup||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