Asian Beef Vegetable Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My aunt lived in the town where I went to college, and for my birthday, I could request any meal, and she would prepare it for my friends and me. This recipe of hers remains one of my favorites. Ingredients:
4 teaspoons cornstarch |
1 can (10-1/2 ounces) condensed beef consomme, undiluted |
1/4 cup reduced-sodium soy sauce |
2 tablespoons sugar |
1-1/2 pounds beef top sirloin steak, cut into thin strips |
1 tablespoon canola oil |
1 large onion, halved and thinly sliced |
3 celery ribs, chopped |
10 large fresh mushrooms, sliced |
4 green onions, sliced |
1 package (6 ounces) fresh baby spinach |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm.
2. In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender.
3. Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired. Yield: 6 servings.
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