Beat the Clock Stir Fry

Prep Time: 30 Minutes

Cook Time: 12 Minutes

Ready In: 42 Minutes

Servings: 4

This comes from Desperation Dinners. It is very fast to put on the table and my family liked it.

Ingredients:

1 (14 1/2 ounce) can beef broth, divided

2 1/2 cups instant rice (5-minute)

12 ounces lean beef, cut into thin strips (such as round steak)

2 teaspoons vegetable oil

1 large onion, cut into wedges

1 (8 ounce) can sliced water chestnuts, drained

12 already peeled baby carrots, cut in half lengthwise

1 cup sliced fresh mushrooms

1 cup frozen broccoli florets

1/4 cup dry sherry or 1/4 cup red wine or 1/4 cup white wine

2 teaspoons minced garlic

1 teaspoon bottled chopped ginger

1 -2 teaspoon low sodium soy sauce

1 tablespoon cornstarch

2 teaspoons dark sesame oil

Directions:

1. Bring 1 1/2 cups water and 1 cup of the beef broth to a boil in a medium saucepan.
2. Add the rice, cover the pan and take the pan off the heat until ready to serve.
3. Let the vegetable oil get hot in a large nonstick skillet over medium heat.
4. Add in the onion and stir/saute for 2 minutes.
5. Add in the carrots and mushrooms to the skillet; stir/saute 1 minute.
6. Add in the bee strips and increase heat to medium-high; stir-fry for about 3 minutes.
7. Add in the water chestnuts, broccoli, sherry, garlic, ginger, and soy sauce; stir-fry 2-3 minutes.
8. Add 1/2 cup broth to the skillet.
9. Mix together the remaining 1/4 cup broth and cornstarch in a small bowl.
10. Add the mixture to the skillet along with the sesame oil.
11. Stir/saute for about 3 minutes or until the liquid thickens.
12. Serve over hot rice.

By RecipeOfHealth.com