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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Soy sauce flavors this colorful combination of garden-fresh veggies and tender strips of sirloin from Melanie Bowman of Midland, Texas. Served over rice, it's hearty meal-in-one. Ingredients:
1 tablespoon cornstarch |
1 teaspoon reduced-sodium beef bouillon granules |
1 cup cold water |
1/4 cup reduced-sodium soy sauce |
10 ounces beef top 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 |
Directions:
1. In a large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. Cut steak thinly across the grain, then cut slices in half; set aside.
2. 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 or until no longer pink.
3. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with rice. Yield: 4 servings.
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