Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Slice beef into very thin strips.
Mix cornstarch, broth, soy and sugar until smooth. Set aside.
Heat 1 tablespoon oil in saucepot or wok over high heat. Add beef in 2 batches and stir-fry until browned. Set beef aside.
Add 1 tablespoon oil. Add the mushrooms, cabbage, peppers, celery and green onions in 2 batches and stir-fry over medium heat until tender-crisp. Set vegetables aside.
Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return beef and vegetables to saucepot and heat through. Serve over rice.
Recipe Tips
To make slicing meat easier, freeze beef for 1 hour.
To make ahead, prepare vegetables, place them in resealable plastic bags, and refrigerate overnight.
Nutrition Facts (per serving)
290
Calories
8g
Fat
26g
Carbs
26g
Protein
