Beef & Mushroom Teriyaki Stir Fry |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I found this recipe in my mother's conglomeration of clippings and lost recipe's. I think this is from a home ecconomics class that my sister took in high school (it looks like her writing). I'm so glad I found this. I told my mother, I'm sure she's going to want this recipe back. This is a delicious stir fry and simple to make. I slice the beef and onions and marinate for a day or two (turning occasionally) and I double the marinade. Then, when ready to cook your meal is ready in less than 30 minutes. If you want a thicker sauce, add a little cornstarch to thicken at the end of cooking. Ingredients:
1/2 cup soy sauce |
1/2 cup water |
2 tablespoons sugar |
2 medium onions, sliced lengthwise |
1 tablespoon vinegar |
1 teaspoon minced garlic |
3/4 teaspoon ground ginger |
2 lbs flank steaks, sliced in strips |
1 lb fresh mushrooms |
1/4 cup oil |
2 cups cabbage, finely shredded |
1 lb bean sprouts |
8 ounces sliced water chestnuts |
Directions:
1. Marinade: Combine soy sauce, water, sugar, onions, vinegar, garlic and ground ginger. Add beef to marinade cover and refrigerate for two hours or overnight.
2. In skillet, heat oil and saute mushrooms for 3 minutes.
3. Add cabbage and saute for 2 minutes.
4. Add beef and marinade and stir fry for 5 minutes.
5. Add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done.
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