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perfect for an everyday entree
1 tablespoon vegetable oil
2 pounds lean steak fillets, trimmed and cut in strips
1 can (14 1/2 ounces) diced, no-salt added tomatoes, drained
4 stalks celery, sliced
2 medium onions, sliced
1 can (4 ounces) mushrooms, drained
1/4 cup water
1/4 cup lite soy sauce
1 tablespoon cornstarch
3 cups fresh mung bean sprouts
1 can (5 ounces) sliced water chestnuts, drained
1 can (5 ounces) bamboo shoots, drained
3 cups cooked brown or white rice


Preparation Time: Approximately 15 minutes

Cook Time: Approximately 25 minutes

Heat the oil in a large skillet over high heat. Add the steak strips, and cook and stir until the surfaces are seared. Add the tomatoes, celery, onions and mushrooms. Cover and simmer for 2 minutes. Mix the water, soy sauce and cornstarch in a small bowl; set aside. Add the bean sprouts, water chestnuts and bamboo shoots to the skillet; heat through. Stir in the soy sauce mixture, and keep stirring until the sauce thickens. Serve over cooked rice.
Servings: 6

Nutritional Information Per Serving:
calories 430; total fat 12g (saturated fat 4g); cholesterol 90mg; sodium 590mg; carbohydrate 39g (fiber 6g); protein 39g

Preparation Time: 15 Serves: 6
Recipe Origin: United States
Submitted by:
Canned Food Fan

United States
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