Beef-Mushroom Stir-Fry
Beef-Mushroom Stir-Fry is an impressive dinner. Made with 3/4 lb. beef top round steak, 3 tbsp. reduced sodium soy sauce, 1/2 tsp. very low sodium instant beef bouillon granules, 1 (6 oz.) pkg. frozen snow peas, thawed and 5 green onions with tops, sliced (1 c.), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Excess fat from meat.
Partially freeze meat; cut diagonally across the grain into thin strips.
Combine water, soy sauce, cornstarch and bouillon granules; set aside.
Heat 1 tablespoon Puritan oil in a large skillet or wok.
Stir-fry onions, pepper and garlic 1
1/2 to 2 minutes on medium-high heat.
Remove skillet.
Add mushrooms, water chestnuts and snow peas; stir-fry to 4 minutes.
Remove vegetables. Add the remaining tablespoon
Puritan oil to skillet.
Add beef; stir-fry for 2 minutes.
Stir soy mixture; add to meat. Cook and stir bubbly.
Return vegetables to skillet; toss to coat.
Covered,
1 minute, or until heated through. Serve over rice.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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