Ingredients30 m servings 426
- Stir the stock, cornstarch, soy and garlic powder in a small bowl until smooth.
- Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned. Add the peppers to the skillet and stir-fry until tender-crisp.
- Reduce the heat to medium. Add the stock mixture to the skillet. Cook and stir until the mixture boils and thickens, stirring constantly. Serve over the rice.
Per Serving: 426 calories; 10.9 53.7 25.6 60 521 Full nutrition
ReviewsRead all reviews 4
Not bad for a start, and certainly nothing to find fault with on its own, but I had to tinker with this a bit to take it beyond ho-hum. Garlic powder is ok, I guess, but fresh is so much better...
This came together very quickly and very easily. The taste was very good! We enjoyed this alot! Thanks for a great recipe!
i used chicken broth to keep fat lower and upped soy sauce. It would have turn out better if I had not over cooked the meat. Used a cole slaw packet to incorporate cabbage and carrots along wi...