| BEEF AND BEAN SPROUT STIR-FRY |
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Prep time: 30 minutes Cook time: 15 minutes Serves 4-61 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 Dash white pepper 3/4 to 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 CRISCO Oil, divided 1 cup sliced fresh mushrooms 1/2 cup green onion slices, 1-inch slices 1 can (14 ounces) bean sprouts, drained 1/2 cup sliced water chestnuts Hot cooked rice 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 2 teaspoons cornstarch, and bouillon granules in small mixing bowl. Mix well. Set aside. Heat 2 tablespoons Crisco 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 2 tablespoons Crisco 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. *Available in Oriental foods section of supermarket. |
