My Stir Fry Recipe

Name: My Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (36 g) envelope dry onion soup mix; 2 cups water; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 3 garlic cloves (minced); 2 teaspoons onion powder; 1 tablespoon parsley; 1 teaspoon steak seasoning; 1 teaspoon basil; 1 lb round steak (sliced thin); 4 tablespoons oil; 1 -1 ½ tablespoon cornstarch; 2 large carrots (cut on the bias); 2 cups celery (cut on the bias); 2 cups broccoli florets; 1 cup cauliflower floret; ½ cup sugar snap pea (whole, or snow peas); 12 medium green pepper (halved and sliced thin); 1 medium red pepper (halved and sliced thin); 1 small zucchini (thinly sliced); 1 large onion (quartered and sliced thin); 2 cups mushrooms (halved); 1 (8 ounce) can water chestnuts (sliced); 1 (14 ounce) can baby corn; 1 (8 ounce) can bamboo shoots

Servings: persons

1 (36 g) envelope dry onion soup mix
2 cups water
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
3 garlic cloves (minced)
2 teaspoons onion powder
1 tablespoon parsley
1 teaspoon steak seasoning
1 teaspoon basil
1 lb round steak (sliced thin)
4 tablespoons oil
1 -1 ½ tablespoon cornstarch
2 large carrots (cut on the bias)
2 cups celery (cut on the bias)
2 cups broccoli florets
1 cup cauliflower floret
½ cup sugar snap pea (whole, or snow peas)
12 medium green pepper (halved and sliced thin)
1 medium red pepper (halved and sliced thin)
1 small zucchini (thinly sliced)
1 large onion (quartered and sliced thin)
2 cups mushrooms (halved)
1 (8 ounce) can water chestnuts (sliced)
1 (14 ounce) can baby corn
1 (8 ounce) can bamboo shoots

1
Mix soup mix, water, Worcestershire sauce, soy sauce, garlic, parsley, steak spice and basil.
2
Marinate the beef in soup mixture covered in the fridge for at least 1/2 day stirring occasionally.
3
After marinating:.
4
Bring a medium pot of salted water to a rolling boil.
5
In a large skillet (or wok) heat 1/2 of oil over med-high heat.
6
Add dense veggies to boiling water, cover and cook for 2 minutes.
7
Immediately drain and put into heated skillet/wok, add soft veggies and stir fry for 2-3 minutes .
8
Take veggies out of skillet/wok.
9
Set aside.
10
Heat rest of oil and stir fry 1/2 of beef for 2-3 minutes reserving marinade.
11
Remove from pan.
12
Stir fry rest of beef 2-3 minutes.
13
Return 1st batch of cooked beef to pan.
14
Mix cornstarch and marinade well.
15
Add canned veggies to pan with meat.
16
Pour marinade and cornstarch mixture into pan and stir well.
17
Continue stirring until thick and bubbly.
18
Return cooked veggies to pan and toss gently to coat.
19
Cover and cook 1-2 minutes.
20
Remove pan from heat immediately and serve over noodles or rice.

1004

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 25 ingredients. The key ingredients include: 1 (36 g) envelope dry onion soup mix, 2 cups water, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, and more.

Yes, My Stir Fry falls under the Soups & Stews 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.

My Stir Fry

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