Euchee Creek

Euchee Creek Grovetown, GA
October 21, 2014
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Main Course

Beef and Vegetable Stir-Fry (Print this Recipe)

A colorful presentation of beef strips, zucchini matchsticks, and carrots makes an easy, quick and attractive meal for the family.

Preparation Time - 15 minutes
Cooking Time - 8 minutes

* 1 MAGGI® Beef Bouillon Cube
* 1/4 cup hot water
* 3 tablespoons reduced-sodium soy sauce
* 2 tablespoons dry white wine or water
* 1 tablespoon cornstarch
* 1/4 to 1/2 teaspoon ground ginger
* 1/4 teaspoon ground black pepper
* 1/4 tablespoon vegetable oil
* 1 pound lean beef sirloin steak, cut into 2-inch strips
* 2 cloves garlic, finely chopped
* 2 tablespoons water
* 1 package (16 oz.) frozen mixed vegetables
* 1/2 cup (about 3) 1-inch slices green onions
* 4 cups cooked brown rice

DISSOLVE bouillon in 1/4 cup water in small bowl. Stir in soy sauce, wine, cornstarch, ginger, and pepper.

HEAT vegetable oil in large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3 to 4 minutes or until beef is no longer pink. Remove from skillet.

HEAT 2 tablespoons water in same skillet. Add vegetables; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently, for 2 to 3 minutes or until sauce is thickened. Serve over rice.

Serving Size: 4

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