Stir-Fry Beef With Broccoli And Mushrooms

• 1/3 c. soy sauce
• 2 Tbsp. cider vinegar
• 3/4 tsp. granulated sugar
• 1 beef bouillon cube
• 1/3 c. water
• 2 Tbsp. cornstarch
• 3 Tbsp. vegetable oil
• 2 garlic cloves, peeled and halved
• 3/4 lb. beef flank or round steak, cut in thin strips
• 1 large onion, cut in 1/4's and separated
• 1 1/2 c. broccoli stems
• 2 1/2 c. broccoli florets

1. Mix soy sauce, vinegar and sugar in a small bowl; set aside. In another bowl, mix bouillon cube, water and cornstarch. Assemble remaining ingredients to cook.
2. In a wok, heat 1 1/2 tablespoons oil over high heat. Add garlic and cook a few seconds to season oil. Add meat; stir-fry 2 minutes until slices are brown outside but still pink inside. Remove meat and juices from pan to bowl. Discard garlic.
3. Wipe out wok.
4. Add 1/2 tablespoon oil around pan edge.
5. Add broccoli florets and mushrooms. Stir-fry 2 minutes. Add meat and juices
6. to vegetables, then soy mixture. Stir, cover and cook 2 minutes. Stir cornstarch mixture and pour into wok with vegetables and meat.
7. Cook, stirring constantly, 2 to 3 minutes until thick.

soy sauce, cider vinegar, sugar, water, cornstarch, vegetable oil, garlic, beef flank, onion, broccoli stems, broccoli florets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048855 (may not work)