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4-6 servings1/4 cup soy sauce 1/4 cup chicken broth 1 tablespoon sugar 2 teaspoons cornstarch 4 tablespoons CRISCO Oil, divided 3/4 to 1 pound boneless beef sirloin, cut into thin strips 8 ounces fresh mushrooms, sliced 12 green onions, cut into 2-inch slices 1 large onion, quartered and sliced 1 can (8 ounces) sliced bamboo shoots, drained 8 ounces fresh spinach, washed, drained and torn into bite-size pieces Hot cooked rice Blend soy sauce, chicken broth, sugar and cornstarch in small bowl. Set aside. Heat 2 tablespoons Crisco Oil in large skillet. Add beef. Stir-fry over medium-high heat until browned. Remove beef and drippings from skillet; set aside. Heat remaining 2 tablespoons Crisco Oil in skillet. Add mushrooms, green onions, onion and bamboo shoots. Stir-fry over medium-high heat about 4 minutes, or until onion is tender-crisp. Stir in soy sauce mixture. Cover. Cook over moderate heat 3 minutes. Stir in spinach; re-cover. Cook 2 minutes longer. Add beef. Stir-fry 1 to 2 minutes, or until hot. Serve with rice. |
