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Steak Stir-Fry
SUBMITTED BY:
Janis Plourde
"'No one would guess this elegant entree is a snap to prepare at the last minute,' remarks Janis Plourde from Smooth Rock Falls, Ontario. 'To save even more prep time, use frozen mixed veggies instead of fresh. Sometimes I substitute chicken, chicken bouillon and curry for the beef, beef bouillon and ginger.'"
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(8)
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PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots or celery
5 green onions cut into 1-inch pieces
Hot cooked rice
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DIRECTIONS
Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
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REVIEWS
Reviewed on Jul. 8, 2008 by MOMMYM
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MOMMYM
Jul. 8, 2008
Wow, we just made this & it was, as my husband put it "AWESOME", coming from my husband this is very high praise since he always says to new recipes it's "alright" or "okay". We left out the ginger, personal preference. Used frozen veggies, but will definitely use fresh next time, nothing beats fresh produce. Frozen certainly would do in a pinch. Make this as is & it is amazing. A definite keeper!!
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2 users found this review helpful
Wow, we just made this & it was, as my husband put it "AWESOME", coming from my husband this...
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Reviewed on Apr. 13, 2008 by
Stacey
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Stacey
Apr. 13, 2008
I have been making asian food for a while and this is the first recipe I found that we love. I adjusted the veggies to what was on hand and added a little red pepper flakes with 1/4 cup of brown sugar. Very Good!
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2 users found this review helpful
I have been making asian food for a while and this is the first recipe I found that we love. I...
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Reviewed on Feb. 14, 2007 by
Diana G.
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Diana G.
Feb. 14, 2007
Good & I will try it again. However, I'm going to half or quarter the cornstarch...this recipe made the sauce way too thick for my liking.
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2 users found this review helpful
Good & I will try it again. However, I'm going to half or quarter the cornstarch...this...
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Reviewed on Sep. 12, 2007 by
I like eggs
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I like eggs
Sep. 12, 2007
I made this twice so far. The first time I thought there was something missing so the next time I added 1/3 c. brown sugar to the bouillon/soy sauce/cornstarch mixture and it was so good. It made it much much better.
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1 user found this review helpful
I made this twice so far. The first time I thought there was something missing so the next...
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Reviewed on Apr. 8, 2007 by Tea
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Tea
Apr. 8, 2007
I really liked this dish. Thanks!
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1 user found this review helpful
I really liked this dish. Thanks!
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Reviewed on Apr. 23, 2007 by Teri B
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Teri B
Apr. 23, 2007
My husband like the recipe. He felt it needed more soy sauce. I added water chestnuts, which we love. I also did not use any cornstarch due to another rating I read, because we wanted our saucier also. I added a couple tablespoons of flour instead and it was just perfect consistency.
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0 users found this review helpful
My husband like the recipe. He felt it needed more soy sauce. I added water chestnuts, which...
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Reviewed on Feb. 3, 2007 by Luvs2Cook!
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Luvs2Cook!
Feb. 3, 2007
I'd like it with a bit more flavor, but my husband loved it so it gets a 4.
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0 users found this review helpful
I'd like it with a bit more flavor, but my husband loved it so it gets a 4.
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Reviewed on Jan. 17, 2007 by kimmery
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kimmery
Jan. 17, 2007
yummy!
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0 users found this review helpful
yummy!
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