Stir Fried Beef And Vegetables Using Cider Vinegar
|Flank steak||1 Pound, cut diagonally into 1/8-inch-diagonal slices (1 Steak, 3/4 To 1 Pound)|
|Sweet onion||1 Large, sliced|
|Fresh mushrooms||8 Ounce, sliced|
|Green bell pepper||1 , seeded and cut into strips|
|Garlic||1 Clove (5 gm), finely chopped|
|Beef flavor instant bouillon/2 beef-flavor bouillon cubes||2 Teaspoon|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cider vinegar||2 Tablespoon|
|Cornstarch||2 1⁄2 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
Prepare meat and vegetables.
Dissolve bouillon in water.
Combine soy sauce, vinegar, cornstarch and sugar; stir into bouillon mixture.
In large heavy skillet or wok, heat 2 tablespoons oil over high heat.
Add garlic and meat; stir-fry 2 minutes (meat will be slightly pink in center).
Remove meat and juices.
Wipe pan; heat 1 tablespoon oil.
Add onion, mushrooms, green pepper and water chestnuts; stir-fry 2 minutes over high heat.
Add remaining 1 tablespoon oil around edge of pan; add meat and juices, then bouillon mixture.
Stir; cover and cook 2 minutes.