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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this recipe years ago from Quick Cooking magazine. I like to add extra veggies, such as broccoli and red pepper. I usually serve it over steamed brown rice, but could also serve over lo mein noodles for a change. I usually use round steak for the meat, as it's usually more affordable than sirloin. I also use wok oil for the extra flavor but vegetable oil could also be used. If a time saver is needed, frozen stir fry veggies could also be used in place of fresh. Ingredients:
1 teaspoon beef bouillon granules or 1 cube beef bouillon |
1 cup boiling water |
2 tablespoons cornstarch |
1/3 cup soy sauce |
1 lb boneless sirloin steak, cut into thin strips |
1 garlic clove, minced |
1 teaspoon ground ginger |
1/4 teaspoon pepper |
2 tablespoons oil, divided |
1 large green pepper, julienned |
1 cup sliced carrot |
5 green onions, cut into 1 inch pieces |
Directions:
1. Dissolve boullion into boiling water. Combine cornstarch and soy sauce until smooth, add to boullion, set aside.
2. Toss beef with garlic, ginger, and pepper.
3. In large skillet or wok over medium high heat, stirfry beef in 1 tbsp oil until cooked as desire; remove and keep warm.
4. Heat remaining oil, stir-fry vegetables until crisp tender.
5. Stir soy sauce mixture and add to skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
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