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Asian Beef Vegetable Stir-Fry

 Asian Beef Vegetable Stir-Fry
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.
6 ServingsPrep: 20 min. Cook: 20 min.

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.

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Asian Beef Vegetable Stir-Fry (continued)

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: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.