Beef with Mushrooms and Pea Pods (Gluten-free)

Another delicious stir fry – one of our favorite meals.  This one doesn’t use purchased sauces for flavor – it has plenty from the beef.  I like my big “everyday” pan for dishes like this one.  Start cooking your rice first.  I had a few pea pods, water chestnuts and mushrooms left – they were delicious stir fried with some fresh broccoli for a side dish the next day. 
When you buy sherry, go to the liquor shelves – don’t buy “cooking sherry” which is salty and briny tasting.  A $5-$10 bottle of sherry adds a lot of flavor to many chicken, seafood and beef dishes and keeps for a long time.
Beef with Mushrooms and Pea Pods
     ¼     Cup  Vegetable Oil
  1         Pound  Beef Sirloin -- 2 x 1/2 x 1/4" strips
  8         Ounces  Fresh Mushroom -- quartered
  1         Medium  Onion -- cut in 8 wedges
  2        Tablespoons  Cornstarch
  2        Tablespoons  Water
     ¾     Cup  Water
     ¼     Cup  Sherry -- or water
     ¾     Teaspoon  Beef Base (Try "Better than Bouillon" for gluten-free)
  8         Ounces  Water Chestnuts -- sliced, drained
  6         Ounces  Pea Pods -- fresh or frozen
     ½     Teaspoon  Salt
     ¼     Teaspoon  Pepper
     ¼     Teaspoon  Ginger or Ginger Paste (sold in a tube)
             Cooked Rice
In 10 inch skillet, heat 2 tablespoons oil over medium high heat (1-2 minutes).  Stir in sirloin strips.  Continue cooking, stirring occasionally, until meat is browned (6-8 minutes).  Remove meat; set aside.
In same skillet heat remaining 2 tablespoons oil over medium heat (1-2 minutes).  Stir in mushrooms and onion.  Continue cooking, stirring occasionally, until tender (3-4 minutes).
In small bowl, stir together cornstarch and 2 tablespoons water.  Add 3/4 cup water, sherry and beef base to mushrooms and onion; stir in cornstarch mixture.  Continue cooking, stirring constantly, until mixture comes to a full boil (4-6 minutes); boil 1 minute.
Add remaining ingredients except rice.  Continue cooking, stirring occasionally until pea pods are crisply tender (3-5 minutes).
Serve over rice.
6 Servings
  "Land O Lakes Treasury of Country Heritage Meals & Menus"
Per Serving: 288 Calories; 20g Fat (65.2% calories from fat); 16g Protein; 9g Carbohydrate; 2g Dietary Fiber; 48mg Cholesterol; 221mg Sodium.  Exchanges: 0 Grain (Starch); 2 Lean Meats; 1 Vegetable; 2 1/2 Fat.


  1. This recipe makes me hungry RIGHT NOW! Sue, have you seen the long list of gluten-free recipes at the following site?
    It's from where I buy my 'coconut stuff'. Just thought I'd post this for whatever it's worth. Doris

    1. I hadn't seen that site - thanks. Myrna is a celiac, so we keep our eye out for things she might like.


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