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Beef & Vegetable Stir Fry Recipe

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This recipe for Beef & Vegetable Stir Fry is from Recipes R Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Boil-in-bag rice
Olive oil or peanut oil
1 8 oz. tenderloin steak, thinly sliced (see Note)
2 cups sliced baby bell mushrooms
1 16 oz. package Asian-style stir-fry vegetables (broccoli, carrots, baby corn, sugar snap peas), thawed
1/4 to 1/3 cup purchased ginger-broccoli stir-fry sauce (a brown sauce)
Won ton strips or crispy rice noodles (canned)
Directions:
Directions:
Before beginning the stir-fry, follow the package directions for the rice and start preparation so it will be ready when the stir-fry is completed.
Place a wok or large sauté pan over medium-high heat. Add the oil. When the oil is hot, add the beef and mushrooms and stir-fry about a minute. If using additional fresh vegetables, add prior to the thawed (frozen) vegetables and stir-fry for about 30 seconds.
Add thawed vegetables and sauce next and toss, over medium heat, to combine all the ingredients.
Divide the rice between 4 serving plates. Spoon the hot beef-vegetable mixture on top. Drizzle with any remaining sauce and serve immediately with won ton strips or rice noodles on the side.
Note: For easier slicing, place the steak in the freezer for 15 minutes.

 

 

 

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