Beef Stir Fry

If you want to make this meal a little quicker, just toss in a frozen bag of stir fry veggies instead of chopping all the fresh ones... saves a ton of time..

Beef Stir Fry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup shredded leftover steak

  • 1

    sm red bell pepper

  • 1

    sm green bell pepper

  • 4

    medium leaves Chinese cabbage

  • 3

    scallions

  • 2

    cloves garlic

  • 4

    cups spinach

  • ½

    # vermicelli

  • 3-4

    Tbl olive oil

  • SAUCE:

  • 6

    Tbl chicken broth

  • 2

    Tbl black soy sauce

  • 4

    Tbl oyster sauce

  • 2

    Tbl oriental sesame oil

  • ¼

    teas black pepper

  • 1

    teas sugar

Directions

Shred the meat, peppers, cabbage & scallions into 1 1/2" pieces. Peel & smash the garlic. Stem, wash & dry the spinach. Cook the pasta in 8 quarts boiling water to which 1 Tbl each of salt & oil have been added; drain, rinse with cold water, and reserve. Combine the sauce ingredients; mix well & set aside. Heat a wok & add the oil. Heat for 15 seconds, then add the shredded meat. Stir for 15 seconds, add the peppers. Stir 30 seconds, then move the ingredients aside and add the garlic. Stir the garlic in the pool of oil, then add the cabbage and scallions. Stir to mix well, then ass the pasta. Mix the ingredients, then pour in the sauce down the sides of the wok. Add the spinach and keep mixing to thoroughly coat the noodles with sauce. When the spinach leaves have wilted (don't let them become soggy), remove the contents of the wok to a serving platter. Serve immediately.


Nutrition

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