Beef Stir-Fry


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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.


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