Prep 20 mins
Cook 10 mins
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.
- 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
- Dissolve boullion into boiling water. Combine cornstarch and soy sauce until smooth, add to boullion, set aside.
- Toss beef with garlic, ginger, and pepper.
- In large skillet or wok over medium high heat, stirfry beef in 1 tbsp oil until cooked as desire; remove and keep warm.
- Heat remaining oil, stir-fry vegetables until crisp tender.
- 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.