Recipe by Never too late to learn!!!
Colorful, flavorful, and easy to make! I got this recipe from Better Homes and Garden's "Great Cooking for Two." I didn't have cornstarch so I used the same measurement of all-purpose flour, and I skipped the white wine altogether. It was still great!
- 6 ounces boneless top round steaks
- 1⁄2 cup water
- 2 tablespoons cornstarch
- 2 teaspoons beef bouillon granules
- 2 tablespoons dry white wine (optional)
- 1⁄2 teaspoon dried Italian seasoning, crushed
- 1 tablespoon cooking oil
- 2 garlic cloves, minced
- 1 large bell pepper, cut into thin strips (yellow, red, or green)
- 1 small onion, chopped (1/3 cup)
- 1 cup sliced fresh mushrooms
- 1 medium tomatoes, seeded and chopped (3/4 cup)
- 2 cups hot cooked rice (or other pasta) or 2 cups cooked linguine (or other pasta) or 2 cups cooked fettuccine (or other pasta)
Directions See How It's Made
- Trim fat from beef. Partially freeze beef for 30 minutes. Thinly slice across the grain into bite-size strips.
- For sauce, in a small bowl stir together the water, white wine, cornstarch, bouillon granules, Italian seasoning and 1/8 teaspoon pepper. Set aside.
- Pour cooking oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add pepper strips and onion; stir-fry to 1 minute. Add mushrooms and stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.
- Add the beef to the hot wok or skillet. Stir-fry for 2 to 3 minutes to desired doneness. Push beef from the center of the wok. Stir sauce. Add sauce to the center of the wok or skillet. Cook and stir until thickened and bubbly. Return the vegetables to the wok or skillet. Add tomato. Stir ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Serve immediately over hot cooked pasta or rice.