Saucy Beef Stir-fry
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You know me - always trying new combinations of simple ingredients. What I've got for you now is a quick stir-fry with a creamier sauce than usual. I know I like the results. How 'bout you?
What You'll Need
- 1 tablespoon vegetable oil
- 2 garlic cloves, minced
- 2 pounds beef top sirloin steak, cut into -inch strips
- 1/4 cup tomato paste
- 1 can (10¾ ounces) condensed cream of mushroom soup
- 1 1/2 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon browning and seasoning sauce
- 1 package (16 ounces) frozen Oriental-style vegetables, thawed and drained
What to Do
- In a large deep skillet or wok, heat the vegetable oil over medium-high heat and sauté the garlic for about 1 minute or until it just begins to brown, stirring frequently. Add the beef and cook for 7 to 9 minutes or until browned, stirring occasionally.
- In a medium-sized bowl, combine the remaining ingredients except the vegetables; mix well. Stir into the skillet and cook for 3 to 4 minutes until the sauce begins to boil, stirring frequently.
- Add the vegetables and cook for 2 to 3 more minutes, until heated through.
I like to serve this over hot cooked rice. And if you prefer, you can substitute 1/2 cup dry red wine for 1/2 cup water.