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Mix water, soy sauce, Seasoning, cornstarch and ginger in small bowl until smooth. Set aside.
Heat oil in large nonstick skillet on medium-high heat. Add beef in batches; stir fry 5 minutes or until no longer pink. Add additional oil if needed. Remove beef from skillet. Add vegetables to skillet; stir fry 3 minutes. Return beef to skillet.
Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Serve with cooked rice, if desired.
Debbie | May 14, 2014
This is almost identical to a crock pot recipe I've made for 35 yrs. This was better because everything was fresh & stir fried to perfection. I substituted beef broth for the water. The store was out of fresh bags of stir-fry veggies so I used green & yellow bell pepper, onion, broccoli, sliced mushrooms & sliced water chestnuts. I served it over Japanese Sticky Rice in the steamer bag. Next time I would use fresh snow peas (the store was out). This is a keeper for us. ❤️
Patti | October 14, 2013