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Asian Beef Vegetable Stir-Fry Recipe

Asian Beef Vegetable Stir-Fry Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.