Saucy Beef Stir-fry

You know me - always trying new combinations of simple ingredients. What I've got for you now is a quick stir-fry with a creamier sauce than usual. I know I like the results. How 'bout you?

Serves: 4

Cooking Time: 15 min

Ingredients

• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 2 pounds beef top sirloin steak, cut into -inch strips
• 1/4 cup tomato paste
• 1 can (10¾ ounces) condensed cream of mushroom soup
• 1 1/2 cups water
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon browning and seasoning sauce
• 1 package (16 ounces) frozen Oriental-style vegetables, thawed and drained

Instructions

1. In a large deep skillet or wok, heat the vegetable oil over medium-high heat and sauté the garlic for about 1 minute or until it just begins to brown, stirring frequently. Add the beef and cook for 7 to 9 minutes or until browned, stirring occasionally.
   
   
2. In a medium-sized bowl, combine the remaining ingredients except the vegetables; mix well. Stir into the skillet and cook for 3 to 4 minutes until the sauce begins to boil, stirring frequently.
   
   
3. Add the vegetables and cook for 2 to 3 more minutes, until heated through.
   
   

Notes

I like to serve this over hot cooked rice. And if you prefer, you can substitute 1/2 cup dry red wine for 1/2 cup water.