1. Prepare the Beef
Thaw two packs of Beretta Stir Fry overnight in the fridge or if you are in a rush, you can put the vacuum sealed packages into a sink with COLD water.
2. Make the Sauce:
In a small bowl, mix together the cornstarch, beef broth, soy sauce, and sugar until smooth. Set aside.
3. Cook the Beef:
Heat 1 tablespoon of Beretta beef tallow in a large saucepot or wok over high heat. Add the beef in two batches to avoid overcrowding. Stir-fry the beef until browned and cooked through. Once done, set the beef aside.
4. Cook the Vegetables:
In the same pot, add another tablespoon of beef tallow. Add the sliced mushrooms, cabbage, red peppers, celery, and green onions in two batches. Stir-fry over medium heat until the vegetables are tender-crisp, about 4-5 minutes. Set the cooked vegetables aside.
5. Make the Sauce:
Stir the cornstarch mixture again and add it to the pot. Cook the sauce until it comes to a boil and thickens, stirring constantly to prevent clumping.
6. Combine Everything:
Return the cooked beef and vegetables to the saucepot. Stir to coat everything evenly and heat through for about 2-3 minutes.
7. Serve:
Serve the beef and vegetable stir-fry over hot cooked white rice for a complete meal.
