Beef & Vegetable Stir-Fry
2T butter 1 Pd beef flank or rib steak
1 green pepper 4 cups fresh vegetables
¼ cup soy sauce 1 minced garlic clove
1 ½ cups beef broth 2 T cornstarch
½ tsp sugar 1 cup sliced green onion
And don’t forget the rice!
Melt butter in wok over medium heat. Add meat that has been cut into strips and diced green pepper. Once meat is browned, remove both ingredients and set aside. Add the vegetables (I used cauliflower, broccoli, mushrooms and snap peas), soy sauce, and garlic. Stir gently, then cover and simmer until vegetables are tender, about 5-7 minutes. Combine the beef broth, cornstarch, and sugar in a small bowl. Add the broth mixture and green onion to vegetables and stir until the sauce has thickened. Return the beef and pepper to the wok and toss gently.
Serve over rice.