Ingredients:
1 tablespoon cornstarch
1 teaspoon beef bouillon granules
1 cup water
1/4 cup soy sauce
10 ounces boneless beef top sirloin steaks, cut steak thinly across the grain
1 medium green peppers, julienned
1 medium onions, halved and sliced
1 garlic cloves, minced
2 teaspoons vegetable oil
2 medium tomatoes, cut into eights
1 (8 ounce) cans sliced water chestnuts, drained
1/8 teaspoon pepper
4 cups hot cooked rice
Directions:
In a bowl, combine the cornstarch, bouillon, water, and soy sauce.
Cut the steak thinly across the grain, then cut slices in half; set aside.
In non-stick skillet or wok, stir fry the green pepper, garlic, and onion in the oil for 4 minutes; remove and set aside.
Add the meat and stir fry for 4-6 minutes.
Stir cornstarch mixture and add to pan; bring to a boil.
Cook and stir for 1 minute or until thickened.
Add tomatoes, water chestnuts, and green pepper mixture; cook and stir until heated through.
Sprinkle with pepper and serve over rice.
Servings: 4
Time preparation: 20 min.
Time total: 33 min.