Beef-Mushroom Stir-Fry

• 3/4 pound beef top round steaks, cut into thin strips
• 13 cup water
• 3 teaspoons soy sauce, sodium reduced
• 2 teaspoons cornstarch
• 1/2 teaspoon beef stock low-sodium powder
• 2 teaspoons vegetable oil divided
• 1 each garlic cloves minced
• 1 cup scallions, spring or green onions including tops, sliced
• 1 each sweet red bell peppers or green, cut into thin strips
• 1 1/2 cups mushrooms sliced fresh
• 8 ounces water chestnuts drained
• 6 ounces snow pea pods thawed
• 2 cups rice hot, cooked without salt, fat

1. In a small bowl, whisk together water, soy sauce, cornstarch, and beef bouillon until well mixed.
2. In a medium bowl, mix together beef strips with just enough of sauce to coat evenly, about 2 tablespoons.
3. Heat the vegetable oil in a wok or a large nonstick skillet over medium-high heat until hot.
4. Add the garlic and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.
5. Stir in the bell peppers and mushrooms, and cook for about 4 minutes.
6. Add the water chestnuts and snow pea pods, stirring constantly, and cook for another 3 minutes or so until all the veggies are tender but still crisp.
7. Pour the remaining sauce over, stirring to evenly coat, and cook for another 2 minutes until heated through.
8. Remove from the heat and serve warm with rice.

beef, water, soy sauce, cornstarch, beef stock lowsodium powder, vegetable oil, garlic, scallions, sweet red bell peppers, mushrooms, water, snow, rice

Taken from recipeland.com/recipe/v/beef-mushroom-stir-fry-5823 (may not work)