Ingredients Jump to Instructions ↓

  1. 4 teaspoons cornstarch

  2. 1 can (10-1/2 ounces) condensed beef consomme, undiluted

  3. 1/4 cup reduced-sodium soy sauce

  4. 2 tablespoons sugar

  5. 1-1/2 pounds beef top sirloin steak, cut into thin strips

  6. 1 tablespoon canola oil

  7. 1 large onion, halved and thinly sliced

  8. 3 celery ribs, chopped

  9. 10 large fresh mushrooms, sliced

  10. 4 green onions, sliced

  11. 1 package (6 ounces) fresh baby spinach Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cornstarch, consomme, soy sauce and sugar until smooth; set aside. In a large skillet or wok, stir-fry beef in batches in hot oil for 2-3 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry onion and celery for 5 minutes. Add mushrooms and green onions; stir-fry 3-4 minutes longer or until vegetables are tender. Return beef to the pan. Add spinach. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened. Serve with rice if desired. Yield: 6 servings.


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