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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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My husband enjoys Chinese food, and he's my test kitchen judge. Thus far, there aren't many dishes he doesn't care for. Early in our marriage, I tried not to serve some of the common dishes I grew up with and have become more creative with cooking. —Shirley Claggett Melfort, Saskatchewan Ingredients:
1-1/2 cups julienned green pepper |
3/4 cup chopped onion |
2 tablespoons vegetable oil, divided |
2 cups sliced fresh mushrooms |
3/4 pound beef top sirloin steak, cut into thin strips |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, minced |
1 tablespoon cornstarch |
1 cup apple juice |
1/4 cup cold water |
hot cooked rice |
Directions:
1. In a wok or skillet, stir-fry green peppers and onion in 1 tablespoon oil for 2-3 minutes. Add mushrooms; stir-fry 1 minute longer. Remove and keep warm.
2. Season the beef with salt and pepper. In the same skillet, stir-fry the beef and garlic in remaining oil for 6-8 minutes or until no longer pink; drain.
3. Combine the cornstarch, apple juice and water until smooth; stir into the beef mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return the vegetables to the pan; heat through. Serve over the rice. Yield: 2 servings.
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