Bargain Beef Stir-Fry (Using Pressure Pan and Wok)

Name: Bargain Beef Stir-Fry (Using Pressure Pan and Wok)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs top round steaks (or other inexpensive cut of beef); 3 -4 tablespoons stir-fry oil, flavored with oriental spices; 1 (1 lb) packagefrozen stir fry vegetables, slightly defrosted so that ice crystals melt,drain; 3 green onions, with tops,sliced; 1 (8 ounce) package white mushrooms, quartered; ½ cup carrot, sliced; 1 large onion, cut into eight sections; 1 tablespoon gingerroot, grated; 1 (8 ounce) package lo mein noodles; 1 tablespoon la choy brown sauce; 1 cup hot water (or use liquid from the pressure pan); 2 -3 tablespoons soy sauce; 1 tablespoon cornstarch

Servings: persons

3 lbs top round steaks (or other inexpensive cut of beef)
3 -4 tablespoons stir-fry oil, flavored with oriental spices
1 (1 lb) packagefrozen stir fry vegetables, slightly defrosted so that ice crystals melt,drain
3 green onions, with tops,sliced
1 (8 ounce) package white mushrooms, quartered
½ cup carrot, sliced
1 large onion, cut into eight sections
1 tablespoon gingerroot, grated
1 (8 ounce) package lo mein noodles
1 tablespoon la choy brown sauce
1 cup hot water (or use liquid from the pressure pan)
2 -3 tablespoons soy sauce
1 tablespoon cornstarch

1
In pressure pan, saute steak to just brown in 2 tablespoons of the oil.
2
Cook under pressure for approximately 10 minutes (cook according to your pan's directions-mine calls for 1 cup of water).
3
Cook noodles according to package directions and drain.
4
Mean while, in a hot wok saute the gingerroot in 1 tablespoon of oil.
5
Add carrots and cook 2 minutes.
6
Toss in the cut-up onion and stir-fry until translucent.
7
Add the slightly defrosted stir-fry veggies, mushrooms, and green onions, reserving some of the tops for garnish.
8
Stir-fry 4 minutes, or according to your package direction, but do not overcook.
9
Add to the wok the meat tenderized in the pressure pan and the drained noodles.
10
Mix the La Choy Brown Sauce Base with hot water or stir it into the liquid from the pressure pan, if desired.
11
Adjust the amount of liquid depending on how much gravy you want in the mixture.
12
You can always add more liquid or thicken the sauce as needed.
13
To thicken, mix cornstarch with the soy sauce until smooth and no lumps remain.
14
Spoon a little hot mixture into the cornstarch mixture and stir.
15
Gradually stir the cornstarch mixture into the wok mixture.
16
Stir until thickened to desired consistency.
17
If your vegetables release more liquid and the mixture is too thin, add some more cornstarch to a little cold water, and repeat the last step to reach the desired thickness.
18
Garnish each plate with green onion tops or chives.
19
I vary the vegetables I use, depending on what I have on hand.
20
Note: I only use the pressure pan method for less tender cuts of meat-it's not necessary with the better cuts.

1779

kcal

Calories

137

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs top round steaks (or other inexpensive cut of beef), 3 -4 tablespoons stir-fry oil, flavored with oriental spices, 1 (1 lb) packagefrozen stir fry vegetables, slightly defrosted so that ice crystals melt,drain, 3 green onions, with tops,sliced, and more.

Yes, Bargain Beef Stir-Fry (Using Pressure Pan and Wok) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!