Asian Beef Vegetable Stir-Fry Recipe

Asian Beef Vegetable Stir-Fry Recipe photo by Taste of Home

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My aunt lived in the town where I went to college, and for my birthday, I could request any meal, and she would prepare it for my friends and me. This recipe of hers remains one of my favorites.

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Asian Beef Vegetable Stir-Fry Recipe

Prep: 20 min. Cook: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

4 teaspoons cornstarch
1 can (10-1/2 ounces) condensed beef consomme, undiluted
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1-1/2 pounds beef top sirloin steak, cut into thin strips
1 tablespoon canola oil
1 large onion, halved and thinly sliced
3 celery ribs, chopped
10 large fresh mushrooms, sliced
4 green onions, sliced
1 package (6 ounces) fresh baby spinach
Hot cooked rice, optional

Directions

In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm.
In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender.
Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired. Yield: 6 servings.

Nutritional Facts 1 cup (calculated without rice) equals 233 calories, 8 g fat (3 g saturated fat), 63 mg cholesterol, 830 mg sodium, 13 g carbohydrate, 2 g fiber, 26 g protein.

Originally published as Spinach Beef Stir-Fry in Country Extra March 2009, p51