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Oriental Beef and Vegetable Stir-Fry

Oriental Beef and Vegetable Stir-Fry

Oriental Beef and Vegetable Stir-Fry

 

INGREDIENTS


  • 2 tablespoons HOUSE OF TSANG® Stir-fry Oil, divided
  • 1 pound beef strips for stir-fry
  • 1 teaspoon minced peeled gingerroot
  • 1 teaspoon minced garlic
  • 1 (8-ounce) package fresh button mushrooms, cut into quarters
  • 2 cups fresh broccoli florets
  • 1 cup red bell pepper strips
  • 1 (8-ounce) can sliced water chestnuts, drained
  • ½ cup HOUSE OF TSANG® Korean Teriyaki Sauce
  • ½ cup barbecue-flavor almonds
  • ½ cup sliced green onions
  • Hot, cooked rice

DIRECTIONS


1. Heat large wok or skillet; add 1 tablespoon oil. Add beef strips, gingerroot and garlic. Stir-fry 5 to 8 minutes or until beef is cooked through. Remove beef from wok.
2. Add remaining 1 tablespoon oil to wok. Add mushrooms, broccoli, bell pepper and water chestnuts; cook over medium-high heat, stirring frequently, 3 to 4 minutes. Return beef to wok. Add teriyaki sauce. Cook 2 to 3 minutes longer or until vegetables are crisply-tender.
3. Serve stir-fry over hot rice. Top with almonds and onions, if desired.
 
 
 
 
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