Cantonese Beef Chow Mein

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  • 35 min prep time
  • 35 min total time
  • 10 ingredients
  • 4 servings

Ingredients

4
cups hot cooked instant or regular brown rice (cooked as directed on package)
3/4
cup fresh shiitake mushrooms
1
tablespoon oil
1
lb. boneless beef top round steak, thinly sliced
4
oz. (1 cup) fresh snow pea pods, trimmed
2
tablespoons water
1
(8-oz.) pkg. fresh bean sprouts
1
(8-oz.) can sliced bamboo shoots, drained
1/4
cup cut (1-inch) green onions
2/3
cup purchased garlic and ginger stir-fry sauce

Directions

  1. 1 While rice is cooking, remove and discard stems from mushrooms. Cut caps into thin slices; set aside.
  2. 2 Heat oil in large skillet or wok over medium-high heat until hot. Add beef; cook and stir 2 to 3 minutes or until beef is browned. Remove from skillet; cover to keep warm.
  3. 3 In same skillet, combine pea pods and water. Cover; cook 2 minutes. Add mushrooms; cook and stir 30 seconds. Add bean sprouts, bamboo shoots, onions and stir-fry sauce; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Return beef to skillet; cook and stir until thoroughly heated. Serve over rice.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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