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Chinese Beef Stir Fry

  Flank steak 1 Pound, trimmed
  Water 1⁄2 Cup (8 tbs)
  Lite soy sauce 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Granulated sugar 1 1⁄2 Teaspoon
  Onion 1 Medium
  Celery stalks 3 , diagonally sliced
  Fresh mushrooms 1⁄2 Pound, sliced
  Water chestnuts 1⁄2 Cup (8 tbs), sliced
  Fresh snow peas 1⁄2 Pound
  Hot cooked rice 3 Cup (48 tbs)

Partially freeze steak.
Slice cross grain into 1/4 x 2-inch strips; set aside.
In a small bowl combine water, soy sauce, cornstarch and sugar; set aside.
Peel onion, slice 1/2 inch thick and cut each slice into quarters; set aside.
Spray a wok with vegetable cooking spray.
Heat over medium-high heat for 2 minutes.
Add steak to wok.
Stir-fry for 3 minutes.
With a slotted spoon remove steak; set aside.
Add onion, celery, mushrooms and water chestnuts to wok.
Stir-fry for 2 to 3 minutes.
Add steak and snow peas; cover.
Reduce heat to medium.
Simmer for 2 to 3 minutes.
Stir in soy sauce mixture.
Cook over medium-high heat until thickened and bubbly, stirring constantly.
Serve over rice.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1907 Calories from Fat 264

% Daily Value*

Total Fat 27 g41.3%

Saturated Fat 10.7 g53.3%

Trans Fat 0 g

Cholesterol 120 mg40%

Sodium 3095.5 mg129%

Total Carbohydrates 255 g84.9%

Dietary Fiber 16.1 g64.2%

Sugars 39.9 g

Protein 127 g254.6%

Vitamin A 60.2% Vitamin C 267.3%

Calcium 21.8% Iron 110.5%

*Based on a 2000 Calorie diet

Chinese Beef Stir Fry Recipe