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  Cooking oil 2 Tablespoon
  Boneless beef tenderloin 1 Pound, very thinly sliced across the grain
  Sugar 2 Tablespoon
  Beef stock/Canned condensed beef broth 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Bias sliced green onions 2 Cup (32 tbs)
  Bias sliced celery 1 Cup (16 tbs)
  Small spinach leaves 5 Cup (80 tbs)
  Canned bean sprouts 16 Ounce, drained (1 Can)
  Thinly sliced fresh mushrooms 1 Cup (16 tbs)
  Canned water chestnuts 5 Ounce, drained and thinly sliced (1 Can)
  Canned bamboo shoots 5 Ounce, drained (1 Can)
  Hot cooked rice 1⁄2 Cup (8 tbs)

Preheat large skillet or wok; add oil.
Add beef; cook quickly, turning meat over and over, just till browned, 1 to 2 minutes.
Sprinkle with sugar.
Combine stock or broth and 1/3 cup soy sauce; pour over meat.
Push meat to one side.
Let soy mixture bubble.
Keeping in separate groups, add onions and celery.
Continue cooking and toss-stirring each group over high heat about 1 minute; push to one side.
Again keeping in separate groups, add spinach, bean sprouts, mushrooms, water chestnuts, and bamboo shoots.
Cook and stir each food just till heated through.

Recipe Summary

Side Dish

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