Recipes:

**Oriental Beef Stir-Fry**

**INGREDIENTS**

1 (1-pound)
  sirloin steak

4 green onions

1 (10-ounce) can beef
  broth

1 tablespoon
  cornstarch

1 tablespoon soy sauce

2 tablespoons
  vegetable oil

1 clove garlic, minced

2 cups chopped
  broccoli

1 (7-ounce) can sliced
  water chestnuts,
  drained

1 cup sliced
  mushrooms
  (4 ounces)

1 (10-ounce) package
  frozen snowpeas

**SERVES 6**

**Make Ahead**

Prepare the beef through
step 2 and refrigerate for
up to 3 days, or freeze for up
to 2 weeks. Thaw; stir-fry
for about 3 minutes. Proceed
as recipe directs.

**VARIATION**

For extra color and
crunch, add some
thinly sliced carrots
in step 3 and stir in
¼ cup cashews just
before serving.

**1** Cut steak into thin
slices. Cut green
onions into 1-inch pieces.
Combine broth, cornstarch
and soy sauce in a small
bowl; mix until cornstarch
dissolves. Set aside.

**2** Heat oil in a large
skillet or wok over
medium-high heat. Add
steak and garlic. Stir-fry
for 3 minutes or until
browned. Remove with
slotted spoon; keep warm.

**3** Add broccoli, water
chestnuts, green
onions and mushrooms to
skillet. Stir-fry for about
3 minutes. Return steak
to skillet. Add snowpeas.

**4** Add broth mixture to
skillet. Cook, stirring
continually, for 3 minutes
or until thickened.

Make It Quicker

• Reduce vegetable
preparation time. Use
a large package of a
frozen mixed vegetable
medley instead of the
fresh vegetables.

• Use a wok or an
extra-large pan to
speed cooking time.
The larger cooking
surface will allow the
food to heat faster.

recipes oriental beef stir fry

Recipes: