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Beef and Vegetable Stir-Fry A colorful presentation of beef strips, zucchini matchsticks, and carrots makes an easy, quick and attractive meal for the family. Preparation Time - 15 minutes Cooking Time - 8 minutes * 1 MAGGIC 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 package (16 oz.) frozen mixed vegetables * 1/2 cup (about 3) 1-inch slices green onions * 4 cups cooked brown rice 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. Serving Size: 4 Brought to you by:

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