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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Jean Bunders of Wauzeka, Wisconsin is a nutritionist of her county's Department of Aging. She notes, I got this recipe in a cooking class I attended. Everyone in class really liked it. Ingredients:
1 pound boneless beef sirloin steak |
2 tablespoons canola oil |
1 garlic clove, minced |
1 teaspoon ground ginger |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
3 large green peppers, thinly sliced |
2 large onions, thinly sliced |
3/4 teaspoon beef bouillon granules |
3/4 cup hot water |
1 can (8 ounces) sliced water chestnuts, drained |
1 tablespoon cornstarch |
1/4 cup soy sauce |
1/4 cup water |
1/2 teaspoon sugar |
Directions:
1. Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm.
2. Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts.
3. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more. Yield: 6 servings.
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