ingredients

  • 2 tablespoons cornstarch
  • 2 teaspoons sugar
  • 6 tablespoons soy sauce
  • 1/4 cup white wine, apple juice or water
  • 1 pound boneless round steak, cut into thin strips
  • 3 cups broccoli florets
  • 2 medium carrots, thinly sliced
  • 1 package (6 ounces) frounceen pea pods, thawed
  • 2 tablespoons chopped onion
  • 2 tablespoons vegetable oil, divided
  • 1 can (8 ounces) sliced water chestnuts, undrained
  • Hot cooked rice

directions

In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice or water until smooth. Add beef and toss to coat; set aside.

In a large skillet, stir-fry broccoli, carrots, pea pods and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.

In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.

Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6620

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.