KitchenAid KFP600 Instruction Manual - Page 67

ķ౞ĸ BሑEሑ EFሑCሑHᇺOሑWሑMሑEሑIN 1 clove garlic 2 teaspoons reducedsodium soy sauce 1 tablespoon plus 1 teaspoon peanut oil, divided 1 tablespoon cornstarch, divided 1/4 teaspoon ginger Dash black pepper 1 pound boneless beef sirloin, trimmed, sliced (see TIPS) 2/3 cup reduced-sodium chicken broth 1 tablespoon oyster sauce 2 cups fresh mushrooms 1 rib celery, cut in 21/2-inch pieces 3 green onions, cut in 1-inch pieces 1 can (8 oz.) bamboo shoots, drained 1 can (8 oz.) sliced water chestnuts, drained Hot cooked rice or chow mein noodles, if desired Position mini bowl and mini blade in work bowl. With processor running, add garlic through feed tube. Process until chopped, about 10 to 15 seconds. Add soy sauce, 1 teaspoon oil, 1 teaspoon cornstarch, ginger, and pepper. Process until blended, about 5 to 10 seconds. In medium bowl, combine soy sauce mixture and beef. Toss to coat. Marinate 1 to 2 hours in refrigerator. In small bowl, blend broth, oyster sauce, and remaining 2 teaspoons cornstarch. Set aside. Exchange mini bowl and mini blade for 4 mm slicing disc. Add mushrooms and celery. Process to slice. Heat 1 teaspoon oil in large non-stick skillet or wok over medium-high heat, until oil sizzles. Add beef mixture. Cook and stir for 5 to 8 minutes, until beef is thoroughly cooked. Set aside. Heat remaining 2 teaspoons oil in same skillet. Add mushrooms and celery. Cook and stir for 3 to 4 minutes, until celery is crisp-tender. Add green onions, bamboo shoots, and water chestnuts. Stir-fry for 1 minute. Add beef and broth mixture. Cook and stir until thickened and bubbly. Serve over hot cooked rice or chow mien noodles, if desired. Yield: 4 to 6 servings. Per serving: About 246 cal, 32 g pro, 16 g car, 6 g fat, 75 mg chol, 415 mg sod. 67