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Asian Beef Vegetable Stir-Fry

Total Time

Prep: 20 min. Cook: 20 min.


6 servings

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.


  • 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


  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.

Nutrition Facts

1 cup: 233 calories, 8g fat (3g saturated fat), 63mg cholesterol, 830mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 26g protein.

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