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  • 1/3 cup soy sauce
  • 1/3 cup chicken broth
  • 1 lb. boneless beef sirloin steak, cut into 1/8-inch thin strips
  • 1 teaspoon cornstarch
  • 8 oz. mushrooms, sliced
  • 2 cups fresh snow peas (I used broccoli because we had some in the house)
  • 4 teaspoons vegetable oil, divided


  • In a small bowl, combine the soy sauce and chicken broth.
  • Reserve 1/4 cup.
  • Place beef in a resealable plastic bag.
  • Add remaining soy sauce mixture; seal and mix. Refrigerate for 15 minutes.
  • Place cornstarch in a small bowl.
  • Stir in reserved soy sauce mixture until smooth; set aside.
  • In a non-stick skillet (I used my wok), stir-fry mushrooms and snow peas in 2 teaspoons hot oil for 3-4 minutes or until snow peas are crisp-tender.
  • Remove and cover with foil to keep warm.
  • Drain and discard marinade from beef.
  • In the same skillet, stir-fry the beef in the remaining 2 teaspoons of oil for 2 minutes.
  • Stir cornstarch mixture; add to skillet.
  • Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
  • Add vegetables back to skillet and toss to combine.
  • Served over brown rice.

Categories: Asian  Beef  Main Dish  Vegetable 
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