Beef And Vegetable Stir-Fry

• 1/2 lb. boneless top round steak
• 1 Tbsp. reduced sodium soy sauce
• 1 Tbsp. dry sherry
• 1/8 tsp. garlic powder
• 1 Tbsp. cornstarch
• 3/4 c. water
• 2 low-sodium beef bouillon cubes
• 1 1/2 tsp. minced fresh ginger root
• 1 tsp. vegetable oil
• 1 c. sliced onion
• 1 clove garlic, minced
• 1 c. cubed sweet red pepper
• 1/2 lb. snow peas, trimmed
• 1/2 c. diagonally sliced celery
• 1/4 lb. fresh bean sprouts
• 2 1/2 c. hot cooked rice, cooked without salt or fat
• hoisin sauce
• 1 1/2 Tbsp. soy sauce
• 1 1/2 Tbsp. sherry
• 1 1/2 Tbsp. cornstarch
• 1/4 tsp. crushed red pepper flakes

1. Partially freeze steak; slice diagonally across grain into thin strips.
2. Combine meat, 1 tablespoon soy sauce, 1 tablespoon sherry, garlic powder and 1 tablespoon cornstarch.
3. Set aside.
4. Combine water, bouillon cubes and ginger root in a small saucepan; bring to a boil.
5. Reduce heat and simmer 10 minutes.
6. Let cool.
7. Add hoisin sauce, soy sauce, sherry, cornstarch and red pepper flakes; set aside.

steak, soy sauce, sherry, garlic powder, cornstarch, water, fresh ginger root, vegetable oil, onion, clove garlic, sweet red pepper, snow peas, celery, fresh bean sprouts, rice, hoisin sauce, soy sauce, sherry, cornstarch, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=465595 (may not work)