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Steak Stir-Fry

No one would guess this elegant entree 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. —Janis Plourde, Smooth Rock Falls, Ontario
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 teaspoon beef bouillon granules
  • 1 cup boiling water
  • 2 tablespoons cornstarch
  • 1/3 cup soy sauce
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 1 large green pepper, julienned
  • 1 cup julienned carrots or sliced celery
  • 5 green onions, cut into 1-inch pieces
  • Hot cooked rice

Directions

  • 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 tablespoon oil until meat is no longer pink; remove and keep warm.
  • Heat remaining 1 tablespoon 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 with rice.
Nutrition Facts
1 cup: 266 calories, 13g fat (3g saturated fat), 63mg cholesterol, 1484mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 25g protein.

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