Stir Fried Beef And Vegetables
|Beef top round steak||3⁄4 Pound, trimmed|
|Instant beef bouillon granules||1⁄2 Teaspoon|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Cooking oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Medium, sliced and separated into rings|
|Sliced carrot||1 Cup (16 tbs)|
|Bias sliced celery||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Torn spinach leaves||6 Cup (96 tbs)|
Partially freeze meat.
Slice meat very thinly across the grain into bite size strips.
Dissolve the instant beef bouillon granules in the boiling water.
Add soy sauce; set aside.
Preheat a wok or large skillet over high heat; add oil.
Stir-fry garlic in hot oil for 30 seconds.
Add onion, carrot, celery, and mushrooms.
Stir-fry 2 minutes.
Add half the meat to hot wok or skillet; stir-fry 2 minutes.
Stir-fry remaining meat 2 minutes.
Return all meat to wok.
Stir soy mixture; stir into meat.
Cook and stir till bubbly.
Stir in cooked vegetables and the spinach.
Cover and cook 1 minute.