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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 4 |
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Serve this over brown rice. For easier slicing of the beef, partially freeze the meat for 30 minutes Ingredients:
1/2 lb steak, cut into 1-inch thick strips |
1/4 cup soy sauce |
2 tablespoons brown sugar |
2 celery, cut on the bias |
2 medium carrots, cut on the bias |
2 green onions, sliced |
4 tablespoons vegetable oil, divided |
4 slices gingerroot |
1/2 cup mushroom, sliced |
4 cups spinach leaves, shredded |
1/2 lb bean sprouts |
Directions:
1. Combine the soy sauce and brown sugar. Pour over the meat and toss to coat strips well.
2. Heat 3 T vegetable oil in a wok or large skillet. Drain meat, saving any excess soy mixture.
3. Stir fry meat in hot oil for 2 minutes, just until meat losses its red color. Remove and set aside.
4. Add remaining oil to pan and add ginger, celery and green onion. Stir fry for one minute.
5. Immediately return meat to pan along with soy mixture, mushrooms, spinach, carrots and bean sprouts.
6. Stir fry until heated through. You may want to thicken the sauce up with cornstarch and water. Remove ginger if desired.
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