Beef With Bean Sprouts And Mushrooms
|Soy sauce||2 Tablespoon|
|Garlic/1/8 teaspoon garlic powder||1 Clove (5 gm)|
|Chicken bouillon cube/1 tablespoon powdered chicken stock base||1|
|Boiling water||3⁄4 Cup (12 tbs)|
|Canned bean sprouts||1 Pound, drained (1 Can)|
|Green pepper||1 Small, cut into strips|
|Mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Fresh tomato||1 , cut up|
Slice steak across grain in pieces about 1/8 inch thick and 2 inches long.
Stir cornstarch, soy sauce and sugar until smooth; add garlic.
Coat beef with mixture.
Heat oil in skillet; add beef and brown quickly.
Dissolve bouillon cube in boiling water and add to meat.
Stir constantly until thickened and glossy.
Add bean sprouts, green pepper and mushrooms.
Just before serving gently stir tomato through mixture.
Serve on Chinese noodles.