Beef Vegetable Stir-Fry
A colorful presentation of beef strips, zucchini matchsticks, and carrots makes an easy, quick and attractive meal for the family.
1 MAGGI® Beef Bouillon Cube
1/4 cup hot water
3 tablespoons reduced sodium soy sauce
2 tablespoons dry white wine or water
1 tablespoon cornstarch
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 tablespoon vegetable oil
1 pound lean beef sirloin steak, cut into 2-inch strips
2 cloves garlic, finely chopped
2 tablespoons water
1 (16-ounce) package frozen mixed vegetables
1/2 cup 1-inch slices green onions (about 3)
Hot cooked brown rice for accompaniment (optional)
- Dissolve bouillon in 1/4 cup water in small bowl. Stir in soy sauce, wine, cornstarch, ginger, and pepper.
- Heat vegetable oil in large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3 to 4 minutes or until beef is no longer pink. Remove from skillet.
- Heat 2 tablespoons water in same skillet. Add vegetables; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently, for 2 to 3 minutes or until sauce is thickened. Serve over rice, if desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 490 Saturated Fat: 3 g Cholesterol: 70 mg Sodium: 540 mg Carbohydrates: 65 g Dietary Fiber: 8 g Sugars: 1 g Protein: 34 g
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.