Beef & Vegetable Stir Fry
|Soy sauce||4 Tablespoon, divided|
|Garlic powder||1⁄8 Teaspoon|
|Boneless round steak/Flank steak||1 Pound, fat trimmed and cut into thin strips|
|Cold water||1⁄4 Cup (4 tbs)|
|Instant beef bouillon||1 Teaspoon|
|Oil||2 Tablespoon, divided|
|Frozen broccoli florentine||16 Ounce (1 Package)|
|Chinese noodles/Red noodles||1 Cup (16 tbs)|
Combine 2 tablespoons soy sauce, ginger and garlic powder.
Add beef strips to marinade; let stand 15 minutes to 2 hours.
Dissolve cornstarch in cold water.
Add bouillon and remaining soy sauce to cornstarch mixture; set aside.
Heat 1 tablespoon oil in a wok or large skillet; add beef and stir fry 2 to 3 minutes, until brown.
Remove meat from the wok.
Add remaining tablespoon oil and vegetables to wok; stir fry 3 to 4 minutes until tender.
Return meat to wok; add cornstarch mixture and heat until bubbly and thickened.
Serve immediately over rice or Chinese noodles.