Stir-fried Beef & Vegetables
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Ingredients
- 250 grams beef sirloin steak, (½ lb)
- 1 can Soup Option, (10½ oz / 298 g)
- 1 tablespoon corn starch
- 1 tablespoon light soy sauce
- 3 tablespoons vegetable oil, divided
- 1 clove garlic, minced
- 4 spring onions, cut into 1 inch pieces, green and white parts
- 1 cup Vegetable 1 Option
- Vegetable 2 Option
- Side Dish Option, as needed
OPTIONS
Soup - Use 1 Item
- condensed beef broth
- condensed French onion soup
- condensed chicken broth
- condensed chicken with rice soup
Vegetable 1 - Use 1 Item
- cut broccoli, fresh or frozen
- mushrooms, sliced
- cut asparagus, fresh or frozen
- celery, sliced
Vegetable 2 - Use 1 Item
- 1 can bamboo shoots, drained, (8 oz / 226 g)
- 1 cup tomatoes, diced
- 1 can water chestnuts, sliced, drained, (8 oz / 226 g)
- 1 cup bean sprouts, fresh or canned
Side Dish - Use 1 Item
- shredded lettuce
- hot cooked rice
- hot cooked noodles
- chow mein noodles
Instructions
- Freeze the steak for 1 hour, this will allow for easier cutting. After 1 hour, trim away excess fat, and slice steak into very thin slices. Set aside.
- In a small mixing bowl, add the Soup Option, corn starch, and soy sauce. Stir to mix together. Set aside.
- In a large non stick pan, or wok, or wok pan, heat 2 tablespoons of oil on medium high heat. When hot, stir fry the beef strips and garlic until the beef is browned, then remove from the pan.
- To the pan, add the remaining tablespoon of oil, when hot, add the spring onion and Vegetable 1 Option, stir fry for 1 minute.
- Add Vegetable 2 Option and stir fry for another 30 seconds.
- Add the beef and soup mixture to the pan, bring to a boil and cook 1 minute.
- Spoon the stir fry over the Side Dish Option, enjoy.
Notes
Fair cost per serving depending on where one sources the beef.
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