Beef Vegetable Stir-Fry

• 1 pound lean ground round (90% lean)
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1 green pepper, julienned
• 4 ounces fresh mushrooms, sliced
• 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
• 1 can (14 ounces) bean sprouts, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 cup reduced-sodium beef broth
• 2 tablespoons cornstarch
• 1/4 cup reduced-sodium soy sauce
• 3/4 teaspoon ground ginger

1. In a large skillet, stir-fry meat until browned; drain. Add onion and garlic; stir-fry 2 minutes. Add green pepper, mushrooms, vegetables, sprouts and water chestnuts. Stir-fry 3-4 minutes or until crisp-tender.
2. Combine broth, cornstarch, soy sauce and ginger; stir into skillet. Bring to a boil; cook for 1 minute.

ground round, onion, garlic, green pepper, mushrooms, vegetable blend, bean sprouts, water chestnuts, beef broth, cornstarch, soy sauce, ground ginger

Taken from www.tasteofhome.com/recipes/beef-vegetable-stir-fry/ (may not work)