Steak and Vegetables
Source of Recipe
Recipe groups
Steak and Vegetables
1 tablespoon cornstarch
1 teaspoon reduced-sodium beef bouillon granules
1 cup water
1/4 cup reduced-sodium soy sauce
10 ounces boneless beef sirloin steak
1 medium green pepper, julienned
1 medium onion, halved and sliced
1 garlic clove, minced
2 teaspoons canola oil
2 medium tomatoes, cut into eighths
1 can sliced water chestnuts (8-ounces), drained
1/8 teaspoon pepper
4 cups hot cooked rice
In a bowl, combine the cornstarch, bouillon, water and soy sauce; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve over rice.
Yield: 4 servings
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