Stir Fried Beef And Vegetables Using Cider Vinegar Recipe
Ingredients
| 1 (3/4- to 1-pound) flank steak, cut diagonally into 1/8-inch-diagonal slices | ||
| Sweet onion | 1 Large, sliced | |
| Mushrooms | 8 Ounce, sliced | |
| 1 green bell pepper, seeded and cut into strips | ||
| Garlic | 1 Clove (5gm), finely chopped | |
| 2 teaspoons Beef-Flavor Instant Bouillon or 2 Beef-Flavor Bouillon Cubes | ||
| Boiling water | 1/3 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Cider vinegar | 2 Tablespoon | |
| Cornstarch | 2 1/2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Water chestnuts | 1 Can (10oz), drained | |
Directions
Prepare meat and vegetables.
Dissolve bouillon in water.
Combine soy sauce, vinegar, cornstarch and sugar; stir into bouillon mixture.
In large heavy skillet or wok, heat 2 tablespoons oil over high heat.
Add garlic and meat; stir-fry 2 minutes (meat will be slightly pink in center).
Remove meat and juices.
Wipe pan; heat 1 tablespoon oil.
Add onion, mushrooms, green pepper and water chestnuts; stir-fry 2 minutes over high heat.
Add remaining 1 tablespoon oil around edge of pan; add meat and juices, then bouillon mixture.
Stir; cover and cook 2 minutes.
Refrigerate leftovers.
Dissolve bouillon in water.
Combine soy sauce, vinegar, cornstarch and sugar; stir into bouillon mixture.
In large heavy skillet or wok, heat 2 tablespoons oil over high heat.
Add garlic and meat; stir-fry 2 minutes (meat will be slightly pink in center).
Remove meat and juices.
Wipe pan; heat 1 tablespoon oil.
Add onion, mushrooms, green pepper and water chestnuts; stir-fry 2 minutes over high heat.
Add remaining 1 tablespoon oil around edge of pan; add meat and juices, then bouillon mixture.
Stir; cover and cook 2 minutes.
Refrigerate leftovers.
Chef
