Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beef And Bean Sprout Stir-Fry
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- #68025
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 egg white, slightly beaten
5 teaspoons soy sauce, divided
3 teaspoons cornstarch, divided
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1/8 teaspoon salt
1 dash white pepper
1 pound boneless beef sirloin, cut into thin strips
1/2 cup cold water
1 tablespoon oyster sauce (optional)
1/2 teaspoon instant chicken bouillon granules
4 tablespoons oil, divided
1 cup sliced fresh mushrooms
1/2 cup green onion slices, 1-inch slices
1 can (14 ounce size) bean sprouts, drained
1/2 cup sliced water chestnuts
hot cooked rice
directions
Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef. Stir to coat. Cover and refrigerate 30 minutes.
Combine cold water, oyster sauce (optional), remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Mix well. Set aside.
Heat 2 tablespoons oil in large skillet. Add beef mixture. Stir-fry over medium-high heat until beef is browned. Remove mixture from skillet; set aside.
Heat remaining oil in large skillet. Add mushrooms and onion. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts. Stir-fry 1 minute.
Add cornstarch mixture and beef. Stir-fry until thickened and bubbly. Serve with rice and additional soy sauce, if desired.
added by
Noelle5678
nutrition data
Nutritional data has not been calculated yet.
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