| | Directions | | In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine teriyaki sauce and cornstarch. Add beef; toss gently. In a large non-stick skillet or wok, heat oil. Add half of beef mixture; stir fry until lightly browned. Remove beef from skillet; set aside. Repeat with remaining beef mixture. Add mushrooms and celery to skillet; stir fry 1 minute. Add bean sprouts and chop suey vegetables; heat thoroughly, stirring occasionally. Stir sauce; add to skillet with beef. Cook, stirring occasionally, until sauce is thick and bubbly. Garnish if desired. Serve over noodles (you may wish to heat the noodles in a 300-degree oven for a few minutes first.) You can serve the noodles on top, on the bottom, or, both. You could also serve over mashed potatoes or rice. |
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| Ingredients | | - |  | Sauce |
| - | | 2/3 cup beef broth |
| - | | 6 tablespoons teriyaki marinade & Sauce |
| - | | 3 tablespoons cornstarch |
| - | | 1 1/2 tablespoons brown sugar |
| - | | 2 teaspoons garlic powder |
| - | | 1/2 teaspoon fresh ground pepper |
| - | | Beef & Vegetables |
| - | | 2 tablespoons teriyaki marinade & sauce |
| - | | 2 tablespoons corn starch |
| - | | 2 pounds flank steak, beef arm steak or sirloin steak, sliced across grain into thin 2 inch strips |
| - | | 4 tablespoons vegetable oil |
| - | | 1 package sliced fresh mushrooms (8 ounce pkg) |
| - | | 2 stalks celery, thinly sliced |
| - | | 1 can bean sprouts (28 ounce can) |
| - | | 1 can chop suey vegetables, drained (28 ounce can) |
| - | | 1 package chow mein noodles |
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