Served over rice, this quick-fix stir-fry is a hearty meal-in-one.
Ingredients
1 tablespoon cornstarch
1 teaspoon reduced-sodium beef bouillon granules
1 cup water
¼ 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 (8 ounces) sliced water chestnuts, drained
1/8 teaspoon pepper
4 cups hot cooked rice
Preparation
1. In a bowl, combine the cornstarch, bouillon, water and soy sauce; set aside.
2. Cut steak thinly across the grain, then cut slices in half; set aside.
3. 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.
4. 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.
5. Serve over rice.
Serves 4
