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Heat oil in hot Dutch oven or large skillet over medium heat. Add beef and brown on both sides. Stir in stir-fry sauce and wine. Cover; reduce heat and simmer 1 hour and 40 minutes. Add mushrooms and simmer, covered, 15 minutes, or until beef is tender. Meanwhile, combine 1/4 cup water and cornstarch; set aside. Remove beef to serving platter; keep warm. Add cornstarch mixture to pan juices. Cook and stir until mixture boils and thickens slightly. Cut beef across grain into thin slices and serve with hot gravy. |