Bargain Beef Stir-Fry (Using Pressure Pan and Wok)

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“This dish started out as two packs of cheap steak (top round) reduced that evening in the grocery store for quick sale. I snatched them up wondering what I could do with them on short notice, for dinner that evening, that wouldn't require marinating them into submission. First, I briefly went over the meat with a Jaccard to tenderize it, still not sure what I'd do with it. I popped it in the freezer for 30 - 45 minutes to stiffen slightly so that I could easily cut it on the bias, in thin slanted slices. While in the freezer I spotted a packet of stir-fry veggies I usually keep on hand for short-notice no-fuss no-muss meals. An idea was forming, but just barely. I'd never tried using my pressure pan for an Asian dish but the following is what I developed on the fly. It went over so well with my in-laws that my mother-in-law called me later for the recipe.”

Ingredients Nutrition

  • 3 lbs top round steaks (or other inexpensive cut of beef)
  • 3 -4 tablespoons stir-fry oil, flavored with oriental spices
  • 1 (1 lb) packagefrozen stir fry vegetables, slightly defrosted so that ice crystals melt,drain
  • 3 green onions, with tops,sliced
  • 1 (8 ounce) package white mushrooms, quartered
  • 12 cup carrot, sliced
  • 1 large onion, cut into eight sections
  • 1 tablespoon gingerroot, grated
  • 1 (8 ounce) package lo mein noodles
  • 1 tablespoon la choy brown sauce
  • 1 cup hot water (or use liquid from the pressure pan)
  • 2 -3 tablespoons soy sauce
  • 1 tablespoon cornstarch


  1. In pressure pan, sauté steak to just brown in 2 tablespoons of the oil.
  2. Cook under pressure for approximately 10 minutes (cook according to your pan’s directions-mine calls for 1 cup of water).
  3. Cook noodles according to package directions and drain.
  4. Mean while, in a hot wok sauté the gingerroot in 1 tablespoon of oil.
  5. Add carrots and cook 2 minutes.
  6. Toss in the cut-up onion and stir-fry until translucent.
  7. Add the slightly defrosted stir-fry veggies, mushrooms, and green onions, reserving some of the tops for garnish.
  8. Stir-fry 4 minutes, or according to your package direction, but do not overcook.
  9. Add to the wok the meat tenderized in the pressure pan and the drained noodles.
  10. Mix the La Choy Brown Sauce Base with hot water or stir it into the liquid from the pressure pan, if desired.
  11. Adjust the amount of liquid depending on how much gravy you want in the mixture.
  12. You can always add more liquid or thicken the sauce as needed.
  13. To thicken, mix cornstarch with the soy sauce until smooth and no lumps remain.
  14. Spoon a little hot mixture into the cornstarch mixture and stir.
  15. Gradually stir the cornstarch mixture into the wok mixture.
  16. Stir until thickened to desired consistency.
  17. If your vegetables release more liquid and the mixture is too thin, add some more cornstarch to a little cold water, and repeat the last step to reach the desired thickness.
  18. Garnish each plate with green onion tops or chives.
  19. I vary the vegetables I use, depending on what I have on hand.
  20. Note: I only use the pressure pan method for less tender cuts of meat-it’s not necessary with the better cuts.

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