Ingredients
1 teaspoon beef bouillon granules1 cup boiling water2 tablespoons cornstarch1/3 cup soy sauce1 pound beef top sirloin steak, cut into thin strips1 garlic clove, minced1 teaspoon ground ginger1/4 teaspoon pepper2 tablespoons canola oil, divided1 large green pepper, julienned1 cup julienned carrots or sliced celery5 green onions, cut into 1-inch piecesHot cooked rice
Preparation
Dissolve bouillon in the boiling 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.
