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Steak Stir-Fry Recipe

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"No one would guess this elegant entree is a snap to prepare at the last minute," remarks Janis Plourde from Smooth Rock Falls, Ontario. "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."

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons canola oil
1 large green pepper, julienned
1 cup sliced carrots or 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 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. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 266 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 1,484 mg sodium, 12 g carbohydrate, 2 g fiber, 25 g protein.

Steak Stir-Fry published in Quick Cooking May/June 1998, p55

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Ingredients