Steak Stir-Fry

By newbaucher

No one would guess this elegant entrée is a snap to prepare at the last minute. 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 tsp beef bouillon granules
• 1 cup boiling water
• 2 Tbls. cornstarch
• 1/3 cup soy sauce
• 1 pound boneless sirloin steak, cut into thin strips
• 1 garlic clove, minced
• 1 tsp ground ginger
• ¼ tsp pepper
• 2 Tbls. vegetable oil, divided
• 1 large green pepper, julienned
• 1 cup sliced carrots or celery
• 5 green onions, cut into 1-in pieces
• Hot cooked rice

Preparation

Step 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 Tbls. oil until cooked as desired; remove and keep warm.
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 over rice.