Prep 5 mins
Cook 25 mins
From a Galveston-area church cookbook, this is an easy and delicious beef stir-fry dish!
- 44.37 ml cooking oil
- 1 garlic clove, minced
- 236.59 ml sliced mushrooms
- 118.29 ml sliced celery
- 2 green onions
- 453.59 g sirloin steak
- 354.88 ml snow peas
- 59.14 ml soy sauce
- 2 tomatoes
- 236.59 ml chicken broth
- 29.58 ml cornstarch
- Cut onions into 1-inch pieces. Cut the steak into 1/2x2 inch strips. Cut the tomatoes into wedges.
- Heat oil in a wok or large fry pan. Saute garlic, mushrooms, celery, and onions for 1-2 minutes.
- Add the steak and continue to saute until browned.
- Add snow peas, soy sauce, and tomatoes and stir well.
- Mix corn starch into chicken broth until smooth. Stir into meat and vegetable mixture. Cook until clear and thickened.
- Serve over hot rice.
Excellent dish, very flavorful. I used beef broth instead of chicken, because I thought it would blend better with the flavor of the meat. I also served this over thin spaghetti instead of rice. We all enjoyed it. Thanks for posting!
This tasted a lot like my chow mein recipe. I did leave out the mushrooms because of an allergy and also subbed water chestnuts for the celery (I was out and DD likes water chestnuts better than celery). The only other thing that I did different was to simmer the meat in the broth/soy sauce mixture for a while and added the cornstarch at the end. This made the meat really tender. Thanks for posting this loof! Made for Zaar Stars.
Very easy and very good! I used broccoli, since I didn't have snow peas. It turned out great! Absolutely fantastic! Made for PRMR tag.