Ingredients
1 tablespoon cornstarch1 teaspoon reduced-sodium beef bouillon granules1 cup cold water1/4 cup reduced-sodium soy sauce10 ounces beef top sirloin steak1 medium green pepper, julienned1 medium onion, halved and sliced1 garlic clove, minced2 teaspoons canola oil2 medium tomatoes, cut into eighths1 can (8 ounces) sliced water chestnuts, drained1/8 teaspoon pepper4 cups hot cooked rice
Preparation
In a large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; 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 or until no longer pink.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with rice.
