Total Time
25mins
Prep 10 mins
Cook 15 mins

A quick workday supper, just add rice or noodles...

Ingredients Nutrition

  • 1 lb boneless lean beef, sliced in paper thin slices (fat removed)
  • 3 tablespoons sesame seeds
  • 1 tablespoon cornstarch
  • 14 cup soy sauce
  • 1 can beef broth
  • 2 tablespoons rice wine vinegar or 2 tablespoons vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon finely grated fresh gingerroot
  • 1 tablespoon vegetable oil
  • 1 (16 ounce) packagefrozen stir fry vegetables, thawed

Directions

  1. Mix the cornstarch and several tablespoons of beef broth until a smooth paste is formed.
  2. Mix the sesame seed, cornstarch mixture, soy sauce, remaining beef broth, vinegar, sesame oil and gingerroot in a bowl.
  3. Set aside.
  4. In a large wok, heat the oil and stir fry the beef for 3-5 minutes or until no longer pink.
  5. Mix in the vegetables and cook until barely tender, about 2 minutes.
  6. Add the soy sauce mixture and stir constantly until thickened.
  7. Serve over rice or noodles.

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