Beef and Vegetable Stir Fry (Sandra Lee) |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Ingredients:
2 tablespoons vegetable oil |
1/2 pound boneless top sirloin steak, thinly sliced into bite-size pieces |
1/2 cup sliced onion |
1 tablespoon minced garlic |
1 tablespoon minced ginger |
1 (12-ounce) bag fresh mixed vegetables stir-fry medley |
1 (6-ounce) pack sliced mushrooms |
1 (8-ounce) can water chestnuts |
1 red bell pepper, sliced into strips |
2 tablespoons oyster sauce |
1/2 teaspoon red pepper flakes |
1 pack stir-fry seasoning mix |
steamed instant white rice, for serving |
Directions:
1. In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.
|
|