Steak And Vegetables

• 1 Tbsp. cornstarch
• 1 c. water
• 1 tsp. beef bouillon granules
• 1/4 c. soy sauce
• 10 oz. boneless sirloin steak
• 1 sweet pepper, julienned
• 1 onion, halved and sliced
• 2 tsp. canola oil
• 1 garlic clove, minced
• 1 can (8 oz.) water chestnuts
• 2 tomatoes, cut into eighths
• 1/8 tsp. pepper
• 4 c. hot cooked rice

1. In a bowl, combine the cornstarch, bouillon, water and soy sauce; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. In a nonstick skillet or wok, stir fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve over rice. Yield: 4 servings.

cornstarch, water, beef bouillon granules, soy sauce, boneless sirloin steak, sweet pepper, onion, canola oil, garlic, water, tomatoes, pepper, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23512 (may not work)