Cantonese Beef Chow Mein

An assortment of Chinese vegetables makes this sliced beef entree special. Shiitake mushrooms have a distinctive flavor, but feel free to substitute regular white mushrooms.

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

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
  • 1 While rice is cooking, remove and discard stems from mushrooms. Cut caps into thin slices; set aside.
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    480
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    860mg
    860%;
    Total Carbohydrate
    61g
    61%
    (Dietary Fiber
    6g
    6%
      Sugars
    11g
    11%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    30%;
    Calcium
    4%;
    Iron
    25%;
    Exchanges:
    3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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