Ingredients
1/3 cup reduced-sodium soy sauce1/3 cup white wine or chicken broth1 pound beef top sirloin steak, cut into 1/8-inch strips1 teaspoon cornstarch1/2 pound fresh mushrooms, sliced2 cups fresh snow peas4 teaspoons vegetable oil4 cups shredded lettuce
Preparation
In a small bowl, combine soy sauce and wine or broth. Reserve 1/4 cup. Pour remaining soy sauce mixture into a large resealable plastic bag; add the beef; seal and turn to coat. Refrigerate for 15 minutes. In a small bowl, combine the cornstarch and reserved soy sauce mixture until smooth; set aside.
In a nonstick skillet, stir-fry mushrooms and snow peas in 2 teaspoons oil for 3-4 minutes or until snow peas are crisp-tender. Remove and keep warm.
Drain and discard marinade from beef. In the same skillet, stir-fry beef in remaining oil for 2 minutes. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Place lettuce on four serving plates. Top with beef mixture and snow pea mixture.
