Oriental Beef

Based on a recipe from Southern Living Annual Recipes 1985

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  boneless sirloin steaks
• 2  tablespoons soy sauce
• 2  garlic cloves, crushed
• 1  teaspoon sugar
• 1⁄2 teaspoon ground ginger
• 2  tablespoons  vegetable oil
• 6  ounces  Chinese pea pods, thawed and drained if frozen
• 2  cups Chinese cabbage, sliced
• 1  cup fresh mushrooms, sliced
• 3  green onions with tops, cut in 1-inch pieces
• 1 (8 ounce) can sliced water chestnuts, drained
• 1  teaspoon beef bouillon granules, I use Penzey's beef soup base
• 2  tablespoons cornstarch
• 1⁄2 teaspoon salt
• 1  cup warm water
• 3  cups brown rice, cooked

Directions

1. BEFORE you start chopping and slicing, trim excess fat from steak. Partially freeze steak; slice diagonally across grain into 2- x 1/4-inch strips.
2. Combine soy sauce, garlic, sugar, and ginger; add steak, tossing to coat. Cover and refrigerate 30 minutes to 1 hour.
3. Coat wok or skillet with oil; allow to heat at medium high (325°) for 2 minutes. Add steak; stir-fry 1 minute. Add pea pods; stir-fry 1 minute. Add cabbage, mushrooms, green onions, and water chestnuts; stir-fry 2 minutes.
4. Dissolve bouillon granules, cornstarch, and salt in water; stir into steak mixture. Cook until thickened. Serve over rice.