Preparation:
Slice beef, across the grain, into thin strips; set aside.** In small bowl, stir together cornstarch, broth and soy sauce until smooth; set aside. In 10-inch skillet or wok over medium-high heat, in 1 tablespoon hot oil, stir-fry half the beef until browned. Remove; set aside. Repeat with remaining beef. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot oil, stir-fry vegetables, ginger and garlic until vegetables are tender-crisp. Stir in reserved cornstarch mixture. Cook until mixture boils and thickens, stirring constantly. Return beef to skillet. Heat through, stirring occasionally. Serve over rice. garnish with sage leaves and kumquat slices, if desired.
*For vegetables: Use green pepper, carrot, mushrooms, celery and onion. **To make slicing easier, freeze beef for 1 hour. Slice beef, across the grain, into thin strips. |
