Beef-Mushroom Stir-Fry - cooking recipe

Ingredients

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

Preparation

Trim
excess fat from meat.
Partially freeze meat; cut diagonally\tacross the grain into thin strips.
Combine water, soy sauce, cornstarch and bouillon granules; set aside.
Heat 1 tablespoon Puritan oil in a large skillet or wok.
Stir-fry onions, pepper and\tgarlic\t1
1/2 to 2 minutes on medium-high heat.
Remove
from
skillet.
Add\tmushrooms, water chestnuts and snow peas;\tstir-fry
3
to 4 minutes.
Remove vegetables. Add the remaining
1
tablespoon
Puritan oil to skillet.
Add beef; stir-fry for 2 minutes.
Stir soy mixture; add to meat. Cook and stir
until
bubbly.
Return
vegetables
to skillet; toss to coat.
Cook,
covered,
for
1 minute, or until heated through. Serve over rice.
Makes 4 servings.