Chinese Beef And Vegetables > Dorothy Flatman
beef, chinese, tnt, vegetables
10 oz flank steak, sliced thin
1 cup water
1 teaspoon beef bullion
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 garlic clove, minced
4 tablespoon oil, divided
2 cup vegetables, sliced
1 cup green onion, sliced
1 tablespoon cornstarch
1 tablespoon hoisin sauce
Combine meat and soy sauce, set aside to marinate.
Stir fry vegetables in 2 tbsp oil until crisp-tender. Remove.
Stir fry marinated meat in other 2 tbsp oil until lightly browned. Remove.
Combine rest of ingredients in Wok and cook until thickened. Add cooked vegetables and meat, toss to heat thoroughly. Serve at once over cooked rice or pan-fried noodles.
Recipe by Dorothy Flatman 1994
Yield: 4 servings