Beef Chop Suey
|Flank steak||2 Pound|
|Soy sauce||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Onion||4 Ounce, sliced|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Sliced carrots||1⁄4 Cup (4 tbs)|
|Instant beef broth and seasoning mix||1 Ounce (1 Packet)|
|Artificial sweetener||1⁄8 Teaspoon (To Equal 1 Teaspoon)|
|Bean sprouts||1⁄2 Cup (8 tbs) (Fresh / Canned, Rinsed)|
|Canned sliced bamboo shoots||1⁄4 Cup (4 tbs)|
|Dried mushrooms||4 , reconstituted in warm water and sliced|
|Cornstarch||1 Tablespoon, dissolved in 2 tablespoons water|
|Tomato||1 Medium, cut into 8 wedges|
Score steak and marinate in soy sauce for 10 minutes, turning once.
Broil steak on a rack 6 minutes; turn, broil 4 minutes longer or until rare.
Cut into strips.
Set aside beef and juices from slicing.
In a nonstick skillet over high heat, combine water, onion, fresh mushrooms, celery, carrots, and broth mix.
Cook for about 2 minutes, stirring occasionally.
Add reserved marinade, sweetener, and salt; mix well.
When vegetables are tender-crisp, add steak slices and juices, bean sprouts, bamboo shoots, and dried mushrooms.
Stir-cook 2 minutes.
Add cornstarch; stir until mixture thickens.
Add tomato wedges; mix well.
Cook for 1 minute longer.