Ingredients Jump to Instructions ↓

  1. 1 lb top round steak

  2. 3 tablespoons vegetable oil

  3. 1 cup water

  4. 2 cubes beef bouillon

  5. 1 medium onion, cut into 1/4 inch slices

  6. 1-2 garlic cloves, finely chopped

  7. 2 medium green bell peppers, cut into 1/2 inch-wide strips

  8. 8 oz fresh mushrooms, sliced

  9. 1 tablespoon cornstarch

  10. 2 tablespoons soy sauce

  11. 2 medium tomatoes, cut into thin wedges

  12. 6 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. Cut beef into thin strips for stir fry. Heat oil in wok or skillet over medium-high heat. Cook beef until brown. Stir in water, onion, and garlic. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes, adding bell peppers and mushrooms during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender. Mix cornstarch and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut tomatoes into wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve over rice.

  2. Time Saver Tip – Get beef from the grocery store already presliced for stir fry. Get the onion, bell peppers and tomatoes from the salad bar at the grocery store.


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