My Top Picks

Beef with Pea Pods & Mushrooms Stir Fry

Shared with me by: Pat K B (Mark's mom)

Can use either beef or chicken. Serve over cooked rice

Ingredients

  • 3 c. cooked rice (we use brown or Basmati which is a nice light rice)
  • 2+ Tbls. canola oil
  • 2 Tbls. grated ginger root
  • 1 clove garlic, grated
  • 1 bunch scallion onions, sliced (optional)
  • 1/2 lb. mushrooms, sliced
  • 1 to 1-1/2 c. fresh snow pea pods (use 1 cup if adding carrots or zucchini; see notes below)
  • 1 lb. beef tenderloin or chicken, sliced into bite-size pieces or strips
  • 1/4 t. red pepper flakes, optional
  • 1/2 c. chicken broth
  • 1 Tbls. cornstarch + 2 Tbls. cold water
  • 3 Tbls. Kikkoman low sodium soy sauce
  • 1 t. sesame oil
  • 1/2 c. cashews

Instructions

Cook rice according to package directions.

Heat oil in wok and stir-fry ginger, garlic, (onions if desired) and mushrooms 1-2 minutes and push aside or remove to a large bowl.

Stir-fry pea pods 1-2 minutes or until bright green. Remove to bowl with mushrooms.

Stir-fry meat with red pepper flakes, if using, 2-3 minutes or until done.

Return all vegetable to the meat. Add broth, cornstarch mixture, soy sauce and sesame oil; heat until sauce boils and thickens. Only takes 1-2 minutes.

Add cashews just before serving.

NOTE: Can also add carrots (match stick size) and zucchini slices if desired.