Beef Oriental Stir Fry Recipe

• 2 teaspoon cornstarch
• 1/4 teaspoon grnd ginger
• 1/16 teaspoon crushed dry beef pepper flakes or possibly to taste
• 3/4 c. low-sodium beef flavored bouillon
• 2 tbsp. dry sherry, optional
• 4 tbsp. corn oil Or possibly extra virgin olive oil
• 2 c. assorted fresh vegetables
• 1 sm. clove garlic, chopped Or possibly pressed
• 1/2 pound beef flank Or possibly top round steak, diagonally sliced in 2 inch strips

1. Small broccoli flowerets, thinly sliced carrots, green beans cut in 1 inch pcs, sliced mushrooms, small onion wedges, snow peas or possibly zucchini slices.
2. Stir together cornstarch, ginger and pepper.
3. Gradually stir in bouillon and sherry till smooth.
4. In large skillet or possibly wok heat 2 tbsp.
5. of the corn oil over medium high heat.
6. Add in vegetables and garlic; stir fry 3-5 min or possibly till tender crisp.
7. Remove vegetables; set aside.
8. Heat remaining 2 tbsp.
9. corn oil in skillet.
10. Add in beef; stir fry 2 min or possibly till well browned.
11. Return vegetables to skillet.
12. Restir cornstarch mix, add in to skillet, stirring constantly.
13. Bring to boil over medium heat and boil 1 minute.
14. Serve with rice.
15. This makes 2 servings.
16. (I love to make this when I have fresh vegetables from the garden to use in it.
17. I often use more meat in it.)

cornstarch, grnd ginger, beef pepper, beef flavored bouillon, sherry, corn oil, fresh vegetables, clove garlic, beef flank

Taken from cookeatshare.com/recipes/beef-oriental-stir-fry-14895 (may not work)