Beef & Pepper Stir Fry
submitted by Sandra Simmons
1 1/2 lb. beef roast 2 T. oil 1/2 t. minced garlic 2 beef bouillon cubes 1/4 t. pepper 1 T. soy sauce 1/2 t. ginger 3 medium green peppers 3 medium onions 1/4 t. season salt 2 T. corn starch |
1. Cut up beef across the grain about 1/4 inch thick about 2 inches long. Chunk vegetables into 1 inch pieces. 2. Saute beef with a sprinkle of salt until brown out and pink in. Remove to bowl. Add another 2 T. oil (if needed) and fry vegetables until tender but still crisp. 3. Combine 1 3/4 c. water, bouillon, ginger and pepper. Pour into pan with vegetables. Add beef. Sprinkle with season salt. Simmer covered about 10 minutes. 4. Combine 1/4 c. cool water with cornstarch and soy sauce. Add to pan, pouring around in pan, not in one spot. Stir constantly until desired thickness. **Personal Notes: We eat this on a bed of rice. My family likes the sauce on it alot so I double it. Also we are big meat eaters so I use almost 3 pounds of beef, just adjusting the spices. |