Beef Stir-Fry with Mushrooms
Print This Recipe

---

INGREDIENTS 1 pound beef top round steak 1/3 cup water 1/4 cup soy sauce 2 tablespoons dry red wine 4 teaspoons cornstarch 1 tablespoons molasses or honey 1 tablespoon cooking oil 8 ounces fresh mushrooms, sliced (3 cups) 5 green onions, bias-sliced into 1-inch lengths (1 cup) Hot cooked rice Partially freeze beef. Thinly slice across the grain into bite-size strips. Set aside. FOR MARINADE - In a medium mixing bowl combine water, soy sauce, wine, cornstarch, and molasses or honey. Add beef, stirring to coat well. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally. Drain well, reserving marinade. Set aside. Preheat a wok or large skillet over high heat. Add oil. (Add more oil as necessary during cooking.) Stir-fry mushrooms and green onions in hot oil about 2 minutes or till crisp-tender. Remove vegetables from the wok or skillet. Add half of the beef to the hot wok or skillet. Stir-fry for 2 to 3 minutes or till done. Remove beef. Stir-fry the remaining beef for 2 to 3 minutes or till done. Return all beef to the wok. Push from the center of the wok or skillet. Stir marinade. Add to the center of the wok or skillet. Cook and stir until thickened and bubbly, then cook and stir for 1 minute more. Return vegetables to the wok or skillet. Stir ingredients together to coat with sauce. Cook and stir for 1 minute. Serve immediately over hot cooked rice. Makes 4 servings