What you need:
2-4 tablespoons of Olive Oil
1 cup beef broth
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon chopped garlic
1 pound beef strips
1 cups broccoli florets, chopped to your liking
2 cups sliced shiitake mushrooms (or whatever kind of mushrooms you like)
2 cups snap peas
Pepper and Salt (Optional) -- You might want to add this for more seasoning, but we just left it out
White Rice (Optional)
What to do:
In a medium bowl, combine beef broth, cornstarch, soy sauce, and garlic.
Stir it until all of the cornstarch is dissolves.
Add the strips of stir-fry beef to the bowl of marinade and toss to coat.
Take out 1/4 cup of the marinade and set aside. Cover the bowl that contains the rest of the marinade with plastic wrap and put it in the fridge for 15 minutes (or until you are done with the next few steps)
While the beef and marinade is in the fridge begin on the stri-fry.
I used a wok to cook my stir-fry in but you can just use a large skillet, if you don't have a wok.
In a large skillet (or a wok) heat 2-4 tablespoons of olive oil on medium high heat.
Add the broccoli, mushrooms, sugar snap peas, and 1/4 cup of the marinade from the beef.
Stir often while the mixture cooks. Cook until the broccoli softens, about 5 minutes.
Add beef and remaining marinade mixture.
Cook until the beef is cooked through and the sauce has thickened a bit, should take about 5-6 minutes, depending on how thick your beef is.
If you're fixing rice with this, cook your rice according to the rice's directions.
Plate the Rice, and spoon the Beef and Snap Pea Stir-Fry over it.
I used the Calorie Counter site to calculate the calories in this recipe for you, since Hungry Girls Recipes had the calories on it, but I did change a few things up. So here is what it should be for this recipe, according to the Calorie Counter Site.
Nutrition Facts (does NOT include Rice)
Serving Size 1
MAKES 4 SERVINGS
Total Fat 6.9g
Total Carbohydrates 25.0g
Dietary Fiber 5.9g