Beef Stir Fry Cassoulet


Submitted By: Peggy C. Ivey

Ingredients

  • 1 1/4 pounds boneless beef, cut in 3/4-inch pieces
  • 1 tablespoons plus 1 1/2 teaspoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium carrots, cut into 1/4-inch slices
  • 2 small onions, each cut into 8 wedges
  • 1/2 pound button mushrooms, quartered
  • 1/4 cup dry red wine
  • 1 (16-ounce) can white beans, rinsed and drained
  • 1 (14 1/2-ounce) can diced tomatoes with garlic and onions, drained

    • Instructions


    In a large wok, heat 1 tablespoon olive oil over medium-high heat until hot. Stir fry beef in two batches, one to two minutes each, or until outside is no longer pink. Remove from wok. Season with salt and pepper. In the same wok, heat 1 1/2 teaspoons olive oil over medium heat until hot. Add carrots and onions. Stir fry five minutes or until crisp-tender. Stir in mushrooms and wine. Continue stir frying five minutes. Stir in beans and tomatoes. Continue cooking three minutes. Return beef to wok. Cook two minutes or until just heated through. Do not overcook.

    Yield: Four servings.