Recipes

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.