Steak And Vegetable Stir-Fry

• 1 tablespoon cornstarch
• 1 teaspoon beef bouillon granules
• 1 cup water
• 1/4 cup soy sauce
• 10 ounces boneless beef top sirloin steaks, cut steak thinly across the grain
• 1 medium green pepper, julienned
• 1 medium onion, halved and sliced
• 1 garlic clove, minced
• 2 teaspoons vegetable oil
• 2 medium tomatoes, cut into eights
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/8 teaspoon pepper
• 4 cups hot cooked rice

1. In a bowl, combine the cornstarch, bouillon, water, and soy sauce.
2. Cut the steak thinly across the grain, then cut slices in half; set aside.
3. In non-stick skillet or wok, stir fry the green pepper, garlic, and onion in the oil for 4 minutes; remove and set aside.
4. Add the meat and stir fry for 4-6 minutes.
5. Stir cornstarch mixture and add to pan; bring to a boil.
6. Cook and stir for 1 minute or until thickened.
7. Add tomatoes, water chestnuts, and green pepper mixture; cook and stir until heated through.
8. Sprinkle with pepper and serve over rice.

cornstarch, beef bouillon granules, water, soy sauce, sirloin, green pepper, onion, garlic, vegetable oil, tomatoes, water chestnuts, pepper, rice

Taken from www.food.com/recipe/steak-and-vegetable-stir-fry-13448 (may not work)