Snow Peas & Beef Stir-Fry Recipe
1/2 cup reduced-sodium soy sauce
1/2 cup sherry or water
2 tablespoons cornstarch
2 teaspoons sugar
2 tablespoons canola oil, divided
2 garlic cloves, minced
1-1/2 pounds beef top sirloin steak, thinly sliced
1/2 pound sliced fresh mushrooms
1 medium onion, cut into thin wedges
1/2 pound fresh snow peas
Hot cooked rice
In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes.
Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef.
In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender.
Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice. Yield: 6 servings.
Originally published as Snow Peas & Beef Stir-Fry in Taste of Home
Recipe found here: Snow Peas & Beef Stir-Fry