Beef & Vegetable Stir Fry Recipe
Ingredients
4 tablespoons soy sauce, divided
1/4 teaspoon ginger
1/8 teaspoon garlic powder
1 pound boneless round or flank steak, fat trimmed and cut into thin strips
2 teaspoons cornstarch
1/4 cup cold water
1 teaspoon instant beef bouillon
2 tablespoons oil, divided
1 package frozen broccoli Florentine
Rice or Chinese noodles
Directions
Combine 2 tablespoons soy sauce, ginger and garlic powder.
Add beef strips to marinade; let stand 15 minutes to 2 hours.
Dissolve cornstarch in cold water.
Add bouillon and remaining soy sauce to cornstarch mixture; set aside.
Heat 1 tablespoon oil in a wok or large skillet; add beef and stir fry 2 to 3 minutes, until brown.
Remove meat from the wok.
Add remaining tablespoon oil and vegetables to wok; stir fry 3 to 4 minutes until tender.
Return meat to wok; add cornstarch mixture and heat until bubbly and thickened.
Serve immediately over rice or Chinese noodles.
Add beef strips to marinade; let stand 15 minutes to 2 hours.
Dissolve cornstarch in cold water.
Add bouillon and remaining soy sauce to cornstarch mixture; set aside.
Heat 1 tablespoon oil in a wok or large skillet; add beef and stir fry 2 to 3 minutes, until brown.
Remove meat from the wok.
Add remaining tablespoon oil and vegetables to wok; stir fry 3 to 4 minutes until tender.
Return meat to wok; add cornstarch mixture and heat until bubbly and thickened.
Serve immediately over rice or Chinese noodles.
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