Ready in 40 minutes  

8 oz. fresh Chinese noodles (from 16-oz. pkg.) or 8 oz. uncooked vermicelli

1 tablespoon oil

¾ lb. beef flank, top sirloin or round steak, cut into thin strips

1 lb. (4 cups) fresh pea pods, trimmed

1 (8-oz.) can sliced bamboo shoots, drained

2/3 cup stir-fry sauce

2 cups thinly sliced Napa cabbage

4 servings.

BEEF AND SCALLOPS

Ready in 30 minutes

4 cups hot cooked rice

½  lb. fresh or frozen scallops, thawed, cut in half if large, rinsed, drained

1 tablespoon cornstarch

2 teaspoons sugar

¼ cup dry sherry

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon oil

¾ teaspoon grated gingerroot

1 garlic clove, minced

½ lb. beef top sirloin or round steak, cut into 2x1/2xl/4~inch strips

½ cup beef broth

2 cups Frozen Broccoli Cuts (from 1-lb. pkg.)

1 (8-oz.) can sliced water chestnuts, drained

·   Cook rice as directed on package. Keep warm.

·   Rinse scallops; drain. In small bowl, combine cornstarch, sugar, sherry, soy sauce and oyster sauce; blend well. Add scallops. Set aside.

·   Heat oil in large skillet or wok over medium-high heat until hot. Add gingerroot, garlic and beef strips; cook and stir 2 to 3 minutes or until meat is browned. Add broth, broccoli and water chestnuts. Cover; cook 5 to 7 minutes or until broccoli is crisp-tender, stirring occasionally.

· Add scallop mixture; cook 1 to 2 minutes or until scallops are opaque and sauce is thickened, stirring constantly. Serve over rice.

4 servings.

BEEF WITH BROCCOLI AND BLACK MUSHROOMS

Ready in 30 minutes

 4 cups hot cooked rice, if desired

1 (1-oz.) pkg. beef and broccoli flavored authentic oriental seasoning mix

¾ cup beef broth

2 tablespoons lite soy sauce

1 tablespoon oil

1 garlic clove, minced

½ lb. beef top sirloin steak, cut into thin strips

½ lb. fresh broccoli, cut into small pieces (2 cups)

1 cup diagonally sliced celery

6 dried black mushrooms (from .75-oz. pkg.)

· Cook rice as directed on package. Keep warm.

· In small bowl, combine seasoning mix, broth and soy sauce; blend well. Set aside.

· Heat oil in large skillet or wok over medium-high heat until hot. Add garlic and beef strips; cook and stir 2 to 3 minutes or until beef is no longer pink.

· Add broccoli and celery; cover and cook 4 to 5 minutes or until crisp-tender, stirring occasionally. Add mushrooms and broth mixture; cook and stir 1 to 2 minutes or until thickened and bubbly. Serve over rice.

4 servings.

BROILED STEAK

Ready in 8 hours 20 minutes

2 tablespoons water

2 tablespoons hoisin sauce

1 tablespoon ketchup

1 teaspoon cornstarch

1 teaspoon rice vinegar

½ teaspoon beef-flavor instant bouillon

¼ teaspoon Worcestershire sauce

1/8 teaspoon pepper

¾ lb. beef flank or top sirloin steak

· To prepare marinade, in small bowl, combine all ingredients except steak; blend well. Set aside.

 · Score top of steak with diamond pattern, cutting 1/8 inch deep. Place in large resealable plastic bag. Pour marinade over steak; seal bag.  Turn bag to coat steak. Refrigerate 8 to 24 hours, turning bag occasionally.

 · Place steak on broiler pan; discard marinade.  Broil 4 to 6 inches from heat for 10 to 15 minutes or until steak is of desired doneness, turning once.

 4 servings.

PEPPER STEAK

Ready in 30 minutes

4 cups hot cooked rice, if desired

1 cup beef broth

¼ cup hoisin sauce

1 tablespoon cornstarch

3 tablespoons ketchup

1 tablespoon rice vinegar

½ teaspoon Worcestershire sauce

¼ to ½ teaspoon coarsely ground black pepper

1 tablespoon oil

1 lb. beef flank or top sirloin steak, thinly sliced

1 medium onion, cut into 8 pieces

1 medium green bell pepper, cut into strips

1 medium red bell pepper, cut into strips

1 medium yellow bell pepper, cut into strips

 · Cook rice as directed on package. Keep warm.

 · In small bowl, combine broth, hoisin sauce, cornstarch, ketchup, vinegar, Worcestershire sauce and pepper; blend well. Set aside.

 · Heat oil in large skillet or wok over medium-high heat until hot. Add beef and onion; cook and stir 2 to 3 minutes or until beef is no longer pink. Add bell peppers and cornstarch mixture; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and sauce is thickened and bubbly. Serve over rice.

 4 servings.

SZECHUAN BEEF STIR-FRY

Ready in 30 minutes

 4 cups hot cooked rice or noodles, if desired

1 tablespoon oil

½ lb. beef sirloin, cut into thin strips

1 (1 lb. 5-oz.) pkg. Frozen Szechuan Stir Fry Meal Starter

1 (14-oz.) can baby corn nuggets, drained

½  teaspoon grated orange peel

¼ cup fresh orange juice

 ·   Cook rice as directed on package. Keep warm.

 ·   Heat oil in large skillet or wok over medium-high heat until hot. Add beef strips; cook and stir 2 to 3 minutes or until no longer pink.

 ·   Add frozen vegetables and corn nuggets. Stir in frozen sauce, orange peel and orange juice. Cover; cook 7 to 10 minutes or until vegetables are crisp-tender, stirring frequently. Stir in peanuts (from meal starter). Serve over rice.

 4 servings.

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