Recipe ingredients and directions:
2 Tblsp cornstarch
1/2 cup plus 2 Tblsp water, divided
1/2 tsp salt
1/4 tsp pepper
1/9 tsp hot pepper sauce
1 pound boneless round steak (3/4" thick)
3 Tblsp cooking oil, divided
2 cups fresh asparagus pieces or broccoli florets
1 cup sliced cauliflower
1 small sweet red pepper, julienned (can substitute green pepper)
1 small onion, cut into 1/4" wedges
2 tsp beef bouillon granules
1 Tblsp soy sauce
1 Tblsp ketchup
1 tsp red wine vinegar
Hot cooked rice
Combine cornstarch, 2 Tblsp water, salt, pepper and hot pepper
sauce. Slice beef into thin 3" strips; toss with the cornstarch
mixture.
In a large skillet or wok over medium-high heat, stir-fry half of
the beef in 1 Tblsp oil until cooked as desire; remove from the
skillet. Repeat with remaining beef and 1 Tblsp oil. Stir-fry
the asparagus and cauliflower in remaining oil for 4 minutes. Add
red pepper and onion; stir-fry for 2 minutes. Return beef to skillet.
Combine the bouillon, soy sauce, ketchup, vinegar and remaining
water; add to the skillet. Cook and stir for 2 minutes. Serve
over rice.
Yield: 6 servings
Category: Asian Recipes
