Stir-Fried Beef And Vegetables

• 3/4 lb. top round steak
• 1/2 tsp. instant beef bouillon granules
• 1/3 c. boiling water
• 3 Tbsp. soy sauce
• 1 c. thinly sliced carrots
• 1 c. bias-sliced celery
• 1 c. sliced fresh mushrooms
• 6 c. torn spinach leaves

1. Partially freeze meat.
2. Slice meat very thinly across the grain into bite size strips.
3. Dissolve the instant beef bouillon granules in the boiling water.
4. Add soy sauce, set aside.
5. Preheat a wok or large skillet over high heat; add oil.
6. Stir-fry garlic in hot oil for 30 seconds.
7. Add onion, carrots, celery and mushrooms. Stir-fry 2 minutes.
8. Remove vegetables.
9. Add half the meat to hot wok or skillet; stir-fry 2 minutes.
10. Remove meat.
11. Stir-fry remaining meat 2 minutes.
12. Return all meat to wok.
13. Stir soy mixture; stir into meat.
14. Cook and stir until bubbly.
15. Stir in cooked vegetables and the spinach.
16. Cover and cook 1 minute.
17. Serve the beef-vegetable mixture immediately.
18. Makes 4 servings.

instant beef bouillon granules, boiling water, soy sauce, carrots, celery, mushrooms, torn spinach leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380604 (may not work)