Categories: Asian
Ingredients
- 1 tsp beef bouillon granules
- 1 cup boiling water
- 2 tbsp. cornstarch
- 1/3 cup soy sauce
- 1 lb. beef top sirloin steak, cut into thin strips
- 1 garlic clove, minced
- 1 tsp ground ginger
- 1/4 tsp pepper
- 2 tbsp. canola oil, divided
- 1 large green pepper, julienned
- 1 cup julienned carrots or sliced celery
- 5 green onions, cut into 1-inch pieces
- Hot cooked rice
Directions
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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 tbsp. oil until meat is no longer pink; remove and keep warm.
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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.