West Bend 79566Z - Wok Manuel Du Propriétaire

11 

ORIENTAL BEEF WITH PEAS 
2 

tablespoons sherry, dry white wine or beer 

2 

tablespoons soy sauce 

1 tablespoon 

cornstarch 

½ teaspoon 

salt 

1 

pound or sirloin steak, thinly sliced 

2 

tablespoons vegetable oil 

1 

thin slice fresh ginger root OR ½ teaspoon ground ginger 

1 

6-ounce package frozen pea pods OR a 10 ounce package of frozen peas, 
rinsed in hot water 

1 

8-ounce can sliced mushrooms drained 

1 

8-ounce can sliced water chestnuts, drained 

 
1. In bowl, combine sherry, soy sauce, cornstarch and salt.  Add sliced steak and stir 

to coat.  Cover and marinate 1 hour at room temperature or several hours in the 
refrigerator. 

2. Preheat oil in Wok at 375°F/190.5°C.  Add fresh ginger root, cooking 10-15 

seconds.  Remove from Wok.  If using ground ginger, sprinkle over meat mixture.  
Drain any marinate off meat.  Add half of steak to Wok; stir-fry 1 ½ minutes or until 
done.  Push up side of Wok.  Add remaining steak and stir-fry until done.  Push up 
sides. 

3. 

Add pea pods and stir-fry 2-3 minutes until completely thawed.   Push up sides or 
remove if using peas.  Add mushrooms and water chestnuts, stir-fry until heated.  
Combine all ingredients.  Reduce heat to warm for serving.  Serves 3-4.

 

 

2 

tablespoons vegetable oil 

1 

pound tenderloin, sirloin, or tenderized round steak, thinly sliced 

½  pound fresh mushrooms, sliced 
1 

cup sliced celery 

1 

medium onion, thinly sliced and separated into rings 

1 

8-ounce can sliced water chestnuts, drained 

½  cup chicken broth or bouillon 
1 

green pepper, sliced into thin strips 

1 

teaspoon brown sugar 

½ teaspoon 

salt 

¼  cup soy sauce 
2 

cups raw spinach leaves, torn in large pieces 

 
1. Preheat oil in Wok to 375°F/190.5°C.  Add half the meat and stir-fry until done 

(about 1 ½ minutes).  Push up side of Wok.  Repeat frying remaining meat.  Push 
up side. 

2. Add mushrooms and stir-fry 1 minute.  Push up side.  Add celery and onion, stir-

fry 1-½ minutes.  Push up side.  Add water chestnuts and chicken broth. Stir once 
and cook for 1 minute.  Push up side.  Add green pepper, brown sugar, salt and 
soy sauce.  Stir once and cook for 30 seconds.  DO NOT push up side. 

3. Sprinkle spinach over top of all ingredients in Wok.  Cover and simmer for 1 

minute.  Reduce heat to warm for serving.  Gently stir ingredients together and 
serve over steamed rice or chow mein noodles.  Serves 4.