Chinese Beef

16  ounces		beef skirt steak
3  tablespoons		Dark Soy Sauce
1  teaspoon		Ground Ginger
9  ounces		Cascadian Farm Chinese Stir Fry Vegetables - Frozen
2  tablespoons		Canola Oil
3		Bok Choy - Fresh, Leaves
8  ounces		Mushrooms - Fresh, Sliced
8		Medium Green Onions - Whole
1  cup		water chestnuts whole in water
3  tablespoons		Argo Corn Starch
3  cups		Rice Noodles - Cooked
14  fl. oz.		Vegetable Broth

Tip: Click on the ingredient links to learn the nutritional information for all the Chinese Beef ingredients. The serving size for any ingredient in Chinese Beef may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cut skirt steak diagonally into very thin slices and place in 9 inch pie plate. Mix 1tbsp. soy sauce, ground ginger and crushed garlic, sprinkle on meat. Toss meat to cover. Marinate 1 hour. Slice water chestnuts and bok choy. Defrost vegetables in microwave careful not to cook them. In a large skillet or wok, heat 1 tbsp. oil. Brown meat, turn once. Remove meat to warm plate. Add 1 more tbsp oil, cook and stir vegetables, bok choy, mushrooms, green onion and water chestnuts for 2 minutes. Add one cup vegetable broth, cover and cook 2 more minutes. Mix remaining vegetable broth, corn starch, soy sauce, pour into skillet. Cook stirring constantly until mixture thickens and boils. Stir at a boil one minute. Add meat, heat through. Serve over noodles.