Beef Chop Suey
Yield
4 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, round steak
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| 3 | each |
celery stalks
thinly sliced diagonally |
|
| 2 | medium |
onions
sliced |
|
| 1 | cup |
chicken broth
|
|
| 2 | cups |
mung bean sprouts
rinsed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, round steak
|
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
sesame oil
|
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 3 | each |
celery stalks
thinly sliced diagonally |
|
| 2 | medium |
onions
sliced |
|
| 237 | ml |
chicken broth
|
|
| 473 | ml |
mung bean sprouts
rinsed |
|
Directions
Trim any fat from steak and dice.
In a large non-stick skillet or wok, heat oils and stir-fry meat over high heat 1 minute.
Stir in soy sauce.
Remove meat with a slotted spoon and keep warm.
Add celery, onions and broth to the skillet.
Bring to a boil, reduce heat and cook 5 minutes.
Add bean sprouts. Cook 3 minutes more, then return meat and stir to heat.
Serve with Confitti Rice and Sesame Spinach Salad.
