Szechuan Beef Stir-Fry

By mschweickert

Ingredients

• 1 cup fat-free beef broth
• 1/4 cup light soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 teaspoons Szechuan seasoning (such as McCormick)
• 1 tablespoon canola oil
• 1 pound flank steak, cut against the grain into 1/4-inch strips
• 1/4 teaspoon salt
• 1 pound green beans, trimmed and cut into 1-inch pieces
• 1/2 pound sliced mixed mushrooms
• 1/2 large red onion, thinly sliced
• 1/2 cup toasted walnuts, coarsely chopped
• 3 cups quick-cook brown rice, cooked as package directs

Preparation

Step 1

Directions

1. In a medium-size bowl, whisk together broth, soy sauce, vinegar, cornstarch and Szechuan seasoning. Set aside.

2. In a large nonstick skillet or wok, heat oil over high heat. Season sliced flank steak with salt and stir-fry 3 minutes. Remove beef to a plate and keep warm.

3. Add beans, mushrooms and onion and stir-fry over high heat for about 8 minutes or until beans are crisp-tender. During the last 2 minutes, add 1/4 cup water and cover.

4. Whisk sauce again and stir in. Add meat back to skillet and stir until all ingredients are combined. Cook for 2 minutes until thickened.

5. Sprinkle toasted walnuts on top; serve with cooked brown rice.