 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
No one would guess this elegant entree is a snap to prepare at the last minute, remarks Janis Plourde from Smooth Rock Falls, Ontario. To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger. Ingredients:
1 teaspoon beef bouillon granules |
1 cup boiling water |
2 tablespoons cornstarch |
1/3 cup soy sauce |
1 pound beef top sirloin steak, cut into thin strips |
1 garlic clove, minced |
1 teaspoon ground ginger |
1/4 teaspoon pepper |
2 tablespoons canola oil |
1 large green pepper, julienned |
1 cup sliced carrots or celery |
5 green onions, cut into 1-inch pieces |
hot cooked rice |
Directions:
1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
2. Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice. Yield: 4 servings.
|
|