Ingredients
- 2 tablespoons oil shopping list
- 3/4 pound top round or other shopping list
- inexpensive steak, uncooked and thinly sliced shopping list
- 2 cloves garlic, minced shopping list
- 1/4 cup coarsely chopped onions shopping list
- 1 green bell pepper, cut into shopping list
- 1-inch pieces shopping list
- 1 (14 1/2-ounce) can beef broth shopping list
- 1/4 cup soy sauce shopping list
- 2 tablespoons cornstarch shopping list
- 3/4 cup cold water shopping list
- Hot cooked rice shopping list
How to make it
- Heat oil in wok or skillet over medium-high heat. Stir-fry steak until no longer pink. Remove with a slotted spoon. Stir-fry garlic, onions and green bell pepper for 2 minutes. Return steak to wok. Add broth and soy sauce. Bring to a simmer. Combine cornstarch and cold water. Add to wok to thicken sauce. Cook for 2 to 3 minutes, or until heated through. Serve over rice.
- Variations: Leftover beef roast works great in this recipe. Omit stir-frying meat.
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