Teriyaki Chop Suey
|Beef broth||1⁄3 Cup (5.33 tbs)|
|Teriyaki marinade sauce||3 Tablespoon (La Choy)|
|Cornstarch||1 1⁄2 Tablespoon|
|For beef and vegetables|
|Teriyaki marinade sauce||1 Tablespoon (La Choy)|
|Sirloin steak/Flank steak||1 Pound, sliced across grain into thin 2-inch strips|
|Wesson oil||3 Tablespoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Packed brown sugar||1 1⁄2 Tablespoon|
|Garlic powder||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Canned bean sprouts||14 Ounce, drained (La Choy)|
|Canned chop suey vegetables||14 Ounce, drained|
|Green onion pieces||1⁄2 Cup (8 tbs), diagonally cut 1/2 inch|
|Canned chow mein noodles||5 Ounce (La Choy)|
In small bowl, combine sauce ingredients; set aside.
In medium bowl, combine teriyaki sauce and cornstarch.
Add beef; toss gently.
In large nonstick skillet or wok, heat oil.
Add half of beef mixture; stir-fry until lightly browned.
Remove beef from skillet; set aside.
Repeat with remaining beef mixture.
Add mushrooms to skillet; stir-fry 1 minute.
Add bean sprouts and chop suey vegetables; heat thoroughly, stirring occasionally.
Stir sauce; add to skillet with beef and green onions.
Cook, stirring constantly, until sauce is thick and bubbly.
Garnish, if desired.
Serve over noodles.