I personally have such a hard time with stir fries... I never like the sauce and can never cook the vegetables to perfection, but this one turned out amazingly. The kids loved it! They ate all their broccoli. It made me so happy!
2 Beef Bouillion cubes
1 cup hot water
2 tablespoons soy sauce (I found this too be a bit too much--I'll try 11/2 T next time)
2 tablespoons cornstarch
2 tablespoons dry white wine or water
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
3 cups broccoli florets
2 medium carrots, sliced
3/4 cup thinly sliced onion
2 cloves garlic, finely chopped
12 ounces boneless beef sirloin steak, thinly sliced
1 1/2 cups (5 ounces) fresh bean sprouts, rinsed (I didn't use these)
4 green onions, sliced into 1-inch pieces
Hot cooked rice
DISSOLVE bouillon in water in small bowl. Stir in soy sauce, cornstarch, wine and pepper.
HEAT oil in large skillet over medium-high heat; add broccoli, carrots, onion and garlic. Cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Push vegetables to the side. Add beef; cook, stirring constantly, for 3 to 4 minutes or until no longer pink. Add bouillon mixture, bean sprouts and green onions; stir together with vegetables and beef. Bring to a boil. Cook, stirring constantly, for 1 to 2 minutes or until sauce is thickened. Serve over rice.
2 Beef Bouillion cubes
1 cup hot water
2 tablespoons soy sauce (I found this too be a bit too much--I'll try 11/2 T next time)
2 tablespoons cornstarch
2 tablespoons dry white wine or water
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
3 cups broccoli florets
2 medium carrots, sliced
3/4 cup thinly sliced onion
2 cloves garlic, finely chopped
12 ounces boneless beef sirloin steak, thinly sliced
1 1/2 cups (5 ounces) fresh bean sprouts, rinsed (I didn't use these)
4 green onions, sliced into 1-inch pieces
Hot cooked rice
DISSOLVE bouillon in water in small bowl. Stir in soy sauce, cornstarch, wine and pepper.
HEAT oil in large skillet over medium-high heat; add broccoli, carrots, onion and garlic. Cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Push vegetables to the side. Add beef; cook, stirring constantly, for 3 to 4 minutes or until no longer pink. Add bouillon mixture, bean sprouts and green onions; stir together with vegetables and beef. Bring to a boil. Cook, stirring constantly, for 1 to 2 minutes or until sauce is thickened. Serve over rice.
