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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Based on a recipe from Southern Living Annual Recipes 1985 Ingredients:
1 1/2 lbs boneless sirloin steaks |
2 tablespoons soy sauce |
2 garlic cloves, crushed |
1 teaspoon sugar |
1/2 teaspoon ground ginger |
2 tablespoons vegetable oil |
6 ounces chinese pea pods, thawed and drained if frozen |
2 cups chinese cabbage, sliced |
1 cup fresh mushrooms, sliced |
3 green onions with tops, cut in 1-inch pieces |
1 (8 ounce) can sliced water chestnuts, drained |
1 teaspoon beef bouillon granules, i use penzey's beef soup base |
2 tablespoons cornstarch |
1/2 teaspoon salt |
1 cup warm water |
3 cups brown rice, cooked |
Directions:
1. BEFORE you start chopping and slicing, trim excess fat from steak. Partially freeze steak; slice diagonally across grain into 2- x 1/4-inch strips.
2. Combine soy sauce, garlic, sugar, and ginger; add steak, tossing to coat. Cover and refrigerate 30 minutes to 1 hour.
3. Coat wok or skillet with oil; allow to heat at medium high (325°) for 2 minutes. Add steak; stir-fry 1 minute. Add pea pods; stir-fry 1 minute. Add cabbage, mushrooms, green onions, and water chestnuts; stir-fry 2 minutes.
4. Dissolve bouillon granules, cornstarch, and salt in water; stir into steak mixture. Cook until thickened. Serve over rice.
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