BEEFY STIR FRY

INGREDIENTS:


1 Red Bell Pepper

1 Green Bell Pepper

1 Onion

1 Head of Broccoli

10 Baby Carrots

1 Stalk Celery

1 Cup Mushrooms (Optional)

1 Can Beef Gravy (10 oz.)

2 Tablespoon Soy Sauce

2 Tablespoon White Vinegar

3 Tablespoon Sugar

2 Tablespoon Oil (for pan)

DIRECTIONS:

Wash all vegetables and cut them into the desired sizes..   

  Put soup in a medium size mixing bowl.. 
Put the soy sauce and vinegar into the empty gravy can
stir to get all the extra gravy out of the can..
 Stir the liquids into the bowl with gravy. 
 Add sugar and mix well

  In a large frying pan or wok, heat the oil until hot. 

  Add the carrots and broccoli, cook for about 5  minutes.. 

  Add the rest of the vegetables, cook for another 5 minutes... 

  When the vegetables are cooked to your desired crispness,
add the gravy mixture and stir to coat all the vegetables..

Heat until the liquid mixture is hot..  If you want less liquid, let it boil down a little... 

  Serve over rice..   

Makes 4 generous servings.. 

 

Note: You can add other vegetables, such as sugar peas, etc.
You can also add strips of beef, if desired..

You can also substitute a can of cream of chicken soup instead of
the beef gravy, and make it a creamy chicken stir fry..
You can also substitute cream of mushroom soup
instead of the cream of chicken soup to make it a vegetarian stir fry...

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