Beef-Mushroom Stir-Fry

Serves 4

2 tablespoons peanut oil

6 ounces sugar peas (or substitute cooked regular baby peas)

¾ pound stir-fry beef (steak, cut into thin strips about 2” long)

1 cup beef bouillon

1 ½ cups mushrooms, sliced

1 clove garlic, minced

3 tablespoons low sodium soy sauce

2 teaspoons corn starch

1 cup green onions, sliced

Sear meat in 1 tablespoon oil. Set aside.

Stir-fry green onions and garlic for 1 ½-2 minutes. Set aside.

Add mushrooms and peas to pan. Stir-fry 3-4 minutes. Set aside.

Combine soy sauce, corn starch and beef bouillon in separate dish.

Add 1 tablespoon oil to pan. Add beef; stir-fry 2 minutes. Stir in soy mixture and cook until bubbly.

Return vegetables to pan; toss until evenly coated. Cook covered for roughly 1 ½ minutes or until heated through.

Serve over rice…

271.9 Calories

21.9 Fat

13.7 Protein

5.1 Carbohydrate

48 Cholesterol