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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
1 teaspoon(s) beef bouillon granules |
1/4 cup(s) boiling water |
2 teaspoon(s) cornstarch |
1 teaspoon(s) sugar |
1/4 cup(s) cold water |
1 tablespoon(s) cider vingar |
1/4 to 1/2 pound(s) boneless beef sirloin steak, cut into 2-inch strips |
1 to 2 tablespoon(s) vegetable oil |
2 cup(s) frozen broccoli stir-fry vegetable blend, thawed |
1 green onion, sliced |
1 garlic clove, minced |
1 teaspoon(s) grated orange peel |
hot cooked rice |
Directions:
1. • In a small bowl, dissolve bouillon in boiling water. In another bowl, combine cornstarch and sugar; gradually stir in cold water, vinegar and bouillon until smooth; set aside.
2. • In a large skillet, stir-fry beef in oil until no longer pink. Remove and set aside. Add vegetables, onion and garlic to skillet; stir-fry until crisp-tender. Stir bouillon mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to pan; cook until vegetables are tender and beef is heated through. Stir in orange peel. Serve over rice.
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