Beef-Mushroom Stir-Fry
Quick, easy and delicious.
Yield
4 servingsPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
beef
top round steaks, cut into thin strips |
|
| ⅓ | cup |
water
|
|
| 3 | teaspoons |
soy sauce, sodium reduced
|
|
| 2 | teaspoons |
cornstarch
|
|
| ½ | teaspoon |
beef stock
low-sodium powder |
|
| 2 | teaspoons |
vegetable oil
divided |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | cup |
scallions, spring or green onions
including tops, sliced |
|
| 1 | each |
sweet red bell peppers
or green, cut into thin strips |
|
| 1 ½ | cups |
mushrooms
sliced fresh |
|
| 8 | ounces |
water chestnuts
drained |
|
| 6 | ounces |
snow pea pods
thawed |
|
| 2 | cups |
rice
hot, cooked without salt, fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
beef
top round steaks, cut into thin strips |
|
| 79 | ml |
water
|
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 1E+1 | ml |
cornstarch
|
|
| 2.5 | ml |
beef stock
low-sodium powder |
|
| 1E+1 | ml |
vegetable oil
divided |
|
| 1 | each |
garlic cloves
minced |
|
| 237 | ml |
scallions, spring or green onions
including tops, sliced |
|
| 1 | each |
sweet red bell peppers
or green, cut into thin strips |
|
| 355 | ml |
mushrooms
sliced fresh |
|
| 231.2 | ml/g |
water chestnuts
drained |
|
| 173.4 | ml/g |
snow pea pods
thawed |
|
| 473 | ml |
rice
hot, cooked without salt, fat |
|
Directions
In a small bowl, whisk together water, soy sauce, cornstarch, and beef bouillon until well mixed.
In a medium bowl, mix together beef strips with just enough of sauce to coat evenly, about 2 tablespoons.
Heat the vegetable oil in a wok or a large nonstick skillet over medium-high heat until hot.
Add the garlic and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
Stir in the bell peppers and mushrooms, and cook for about 4 minutes.
Add the water chestnuts and snow pea pods, stirring constantly, and cook for another 3 minutes or so until all the veggies are tender but still crisp.
Pour the remaining sauce over, stirring to evenly coat, and cook for another 2 minutes until heated through.
Remove from the heat and serve warm with rice.
