| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | American | Stir-fry | 4 | Servings |
INGREDIENTS
| 1 | tb | Oil |
| 3/4 | lb | Thin strips beef sirloin |
| 1/2 | c | Currant jelly |
| 2 | ts | Cornstarch |
| 2 | ts | Dijon mustard |
| 1 | pk | Green Giant American Mixtures San Francisco Style Frozen Vegetables |
INSTRUCTIONS
1. Heat oil in large skillet over medium-high heat. Add beef; cook and stir until no longer pink. 2. In small bowl, combine jelly, cornstarch, and mustard; blend well. Add jelly mixture and frozen vegetables to meat. 3. Cover and simmer 5-7 minutes until vegetables are crisp-tender, stirring frequently. Serve over rice, if desired. Preparation time: 20 minutes. TIP: If currant jelly in not available, 1/2 cup apple jelly and 3 tablespoons lemon juice may be substituted. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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