Beef-Mushroom Stir-Fry

• 3/4 lb. beef top round steak
• 3 Tbsp. reduced sodium soy sauce
• 1/2 tsp. very low sodium instant beef bouillon granules
• 1 (6 oz.) pkg. frozen snow peas, thawed
• 5 green onions with tops, sliced (1 c.)
• 1 sweet red or green bell pepper, cut into thin strips
• 2 c. hot cooked rice (cooked without salt or fat)
• 1 clove garlic, minced
• 1 1/2 c. sliced fresh mushrooms
• 1 (8 oz.) can sliced water chestnuts, drained
• 2 Tbsp. Puritan oil, divided
• 1/3 c. water
• 2 tsp. cornstarch

1. Trim
2. excess fat from meat.
3. Partially freeze meat; cut diagonallytcross the grain into thin strips.
4. Combine water, soy sauce, cornstarch and bouillon granules; set aside.
5. Heat 1 tablespoon Puritan oil in a large skillet or wok.
6. Stir-fry onions, pepper andtarlict
7. 1/2 to 2 minutes on medium-high heat.
8. Remove
9. from
10. skillet.
11. Addtushrooms, water chestnuts and snow peas;ttir-fry
12. 3
13. to 4 minutes.
14. Remove vegetables. Add the remaining
15. 1
16. tablespoon
17. Puritan oil to skillet.
18. Add beef; stir-fry for 2 minutes.
19. Stir soy mixture; add to meat. Cook and stir
20. until
21. bubbly.
22. Return
23. vegetables
24. to skillet; toss to coat.
25. Cook,
26. covered,
27. for
28. 1 minute, or until heated through. Serve over rice.
29. Makes 4 servings.

beef top round steak, soy sauce, instant beef bouillon granules, frozen snow peas, green onions, sweet red, rice, clove garlic, mushrooms, water chestnuts, oil, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=488956 (may not work)