STEAK STIR-FRY
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.
Provided by kellib626
Categories Asian
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 361, Fat 15.7, SaturatedFat 3.6, Cholesterol 90.8, Sodium 2112.5, Carbohydrate 16.3, Fiber 3.2, Sugar 4.7, Protein 38.4
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