Very Good Beef And Romaine
A savory beef and mushroom stir-fry with crisp water chestnuts and green onions, flavored with soy and lemon, perfect for a quick, satisfying meal.
Ingredients
- 1 lb. boneless round steak ⓘ
- 1 c. hot water ⓘ
- 2 Tbsp. cornstarch ⓘ
- 1 Tbsp. sugar ⓘ
- 1 Tbsp. soy sauce ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1 tsp. salt ⓘ
- 1 beef bouillon cube
- 3 Tbsp. hot salad oil ⓘ
- 1 c. sliced mushrooms ⓘ
- 1/2 c. green onions, cut in 1-inch pieces ⓘ
- 1 (8 oz.) can water chestnuts, drained and sliced ⓘ
Instructions
- Slice the partially frozen steak into 1/4-inch slices.
- Combine hot water, cornstarch, sugar, lemon juice, soy sauce, salt, and the beef bouillon cube; stir well and set aside.
- Heat hot salad oil in a skillet or wok over medium-high heat.
- Add sliced steak and cook until browned, about 2-3 minutes.
- Add sliced mushrooms and cook for another 2 minutes.
- Stir in water chestnuts and green onions; cook for 2 minutes until heated through.
- Pour the prepared sauce over the ingredients and cook, stirring, until the sauce thickens.
- Serve hot over rice or noodles.
Tips & Substitutions
For a more tender steak, try marinating the meat in soy sauce and lemon juice for at least 30 minutes before cooking. If you prefer a thicker sauce, increase the cornstarch to 3 tablespoons. You can also replace the round steak with flank steak or sirloin for a different texture. For a vegetarian option, substitute the beef with tofu and use vegetable broth instead of water.
Serving Suggestions
Serve this dish over steamed rice or noodles to soak up the delicious sauce. Pair it with a side of sautéed vegetables for a colorful plate or a simple cucumber salad for a refreshing contrast. This recipe also pairs beautifully with Oriental Beef And Broccoli for a complete meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, you can microwave in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Very Good Beef And Romaine contains roughly 978 calories, with 19g protein, 34g carbohydrates, and 86g fat. It is an excellent source of protein (39% of the Daily Value), and a good source of vitamin D and iron. Note that it is relatively high in sodium, at 2777mg per serving (121% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the boneless round steak with other cuts like flank steak or sirloin. For a lighter option, consider using chicken breast or shrimp, adjusting the cooking time accordingly to avoid overcooking.
What can I serve with this dish?
This beef and romaine stir-fry pairs well with steamed jasmine rice or egg noodles. You might also enjoy it alongside a fresh salad or some Asian-style slaw to add crunch and color to your meal.
Can I make this dish ahead of time?
While it's best served fresh, you can prep the ingredients ahead of time. Slice the steak and chop the vegetables, storing them separately in the fridge. Assemble and cook just before serving for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).