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Chinese Beef & Vegetable Stirfry
Makes 4 servings
*1 tbls. olive oil
*1 tbls. margarine
*1 lb. lean round steak, cut into bite-sized pieces
*Salt and freshly ground black pepper
*2-3 tbls. lite soy sauce
*2 tbls. cornstarch
*1 1/2 cups low fat chicken broth
*8 oz. can sliced water chestnuts, drained, rinsed and patted dry
*1 red bell pepper, chopped
*1 bunch scallions, chopped
*1 1/2 cups instant long grain white rice
1Heat oil and margarine in large non-stick skillet or wok. Add steak, season with salt and pepper and cook until brown, about 5 minutes.
2Mix soy sauce and cornstarch together and stir into beef. Add chicken broth, water chestnuts, red pepper and scallions. Cook and stir until mixture thickens and comes to a full boil.
3Stir in rice, cover and remove from heat. Let stand 5 full minutes. Stir to combine ingredients.