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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I'm a working mom, so I appreciate meals like this one that I can whip up in no time using whatever vegetables I have on hand, says Tere Abel of Muskegon, Michigan. What's really great is that even my pickiest eater likes it. Ingredients:
2 tablespoons cornstarch |
2 teaspoons sugar |
6 tablespoons soy sauce |
1/4 cup white wine,apple juice or water |
1 pound beef top round steak, cut into thin strips |
3 cups fresh broccoli florets |
2 medium carrots, thinly sliced |
1 package (6 ounces) frozen pea pods, thawed |
2 tablespoons chopped onion |
2 tablespoons canola oil, divided |
1 can (8 ounces) sliced water chestnuts, undrained |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine the cornstarch, sugar, soy sauce and wine, apple juice or water until smooth; add beef. Seal bag and turn to coat; set aside.
2. In a large skillet, stir-fry the broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.
3. In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve with rice. Yield: 4 servings.
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