Ingredients
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1 1/2 lbs round steaks, 1 inch thick
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3 tablespoons vegetable oil
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1/2 teaspoon salt
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2 teaspoons minced fresh ginger
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1/2 teaspoon ground pepper
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1 large onion, thinly sliced
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8 ounces sliced water chestnuts, drained
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1/2 cup soy sauce
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1 teaspoon sugar
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2/3 cup beef bouillon (liquid)
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1 tablespoon cornstarch
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1/3 cup water
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2 large green peppers, thinly sliced
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1 minced garlic clove
Instructions
- Place round steak in freezer for 30 minutes to get firm.
- Remove from freezer, trim off fat, and slice into 1/8 inch thick.
- Place oil into wok and heat up oil.
- Add garlic, meat, salt, ginger and pepper.
- Stir-fry over high heat for 4 to 5 minutes.
- Remove meat from wok and place on a heat platter covered in aluminum foil.
- Add green peppers and onion to wok and cook for 3 minutes.
- Return meat to pan and add water chestnuts.
- Mix together soy sauce, sugar, bouillon, cornstarch, and cold water.
- Stir into wok and cook for additional 4 minutes or until sauce thickens.
- Serve over hot rice topped with green onions.