More Great Recipes: Asian | Beef | Main Dish | Vegetable

Beef Stir-Fry

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Member since 2007

Serves | Prep Time | Cook Time


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.

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