Steak Stir-Fry

Source: Jan Taylor

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 vegetable oil, divided
1 large green pepper
1 cup sliced carrots or celery
5 green onions, cut into 1-inch pieces
Hot cooked rice

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 cooked as desired; 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 over rice.

Makes 4 servings.