Rating: 4.5 stars 4.5
111 Ratings
  • 5 star values: 76
  • 4 star values: 28
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

'No one would guess this elegant entree is a snap to prepare at the last minute,' remarks Janis Plourde from Smooth Rock Falls, Ontario. 'To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger.'

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.

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  • Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.

Nutrition Facts

468 calories; protein 26.4g; carbohydrates 34.8g; fat 24.4g; cholesterol 76mg; sodium 1403.6mg. Full Nutrition
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