Stir Fry Beef And Vegetables
|Soy sauce||1⁄4 Cup (4 tbs)|
|Cider vinegar||2 Tablespoon|
|Cornstarch||2 1⁄2 Teaspoon|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Flank steak||1 Pound|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm)|
|Sliced mushrooms||2 Cup (32 tbs)|
|Green peppers||2 Medium|
|Canned water chestnuts||8 Ounce|
|Hot cooked rice||1 Cup (16 tbs)|
Combine soy sauce, vinegar, cornstarch, and sugar; stir until cornstarch dissolves.
Dissolve bouillon cubes in boiling water, and add to cornstarch mixture.
Partially freeze steak; slice diagonally across grain into 3- x 1/4-inch strips, and set aside.
Pour 2 tablespoons oil around top of preheated wok, coating sides; allow to heat at medium high (325Â°) for 1 minute.
Add garlic; stir-fry 1 minute.
Add steak to wok; stir fry 2 minutes or just until browned.
Remove steak from wok, and set aside.
Pour remaining 2 tablespoons oil around top of wok, coating sides; allow to heat at medium high 1 minute.
Add mushrooms, green pepper, onion, and water chestnuts; stir-fry 2 minutes.
Pour cornstarch mixture over vegetables.
Cook, stirring constantly, until slightly thickened.
Return steak to wok; stir well.
Serve over rice.