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Steak and Vegetables Recipe

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This recipe for Steak and Vegetables, by , is from The Baker Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Hoskins
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T. cornstarch
1 tsp. beef bouillon granules
1 c. water
1/4 c. soy sauce
10 oz. boneless beef sirloin steak
1 medium green pepper, julienned
1 medium onion, halved and sliced
1 garlic clove, minced
2 tsp. vegetable or canola oil
2 medium tomatoes, cut into eighths
1 can (8 oz.) sliced water chestnuts, drained
1/8 tsp. pepper
4 c. hot cooked rice

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You can use reduced sodium bouillon granules and soy sauce.

 

 

 

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