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: For nutritional information on all the ingredients in Chinese Beef just click on each ingredient name. Then adjust the serving size for any Chinese Beef ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.