1 ¼ pounds boneless beef (round sirloin, sirloin tip, or rump), cut ½ inch thick
Seasoned instant meat tenderizer
3 tablespoons cooking oi I
1 green pepper, cut in thin strips
1 sweet red pepper, cut in thin strips
2 celery stalks, cut lengthwise in thin strips, then into 2-inch pieces
2 small onions, thinly sliced
6 fresh mushrooms (about 2 ounces), sliced lengthwise through caps and stems
1 can (5 ounces) water chestnuts, drained and sliced
2 tablespoons cornstarch
2 teaspoons sugar
¾ teaspoon ground ginger
1 ½ cups water
3 tablespoons Japanese soy sauce (shoyu)
1 beef bouillon cube
1. Tenderize meat according to the directions; cut into 2x¼-inch strips.
2. Heat 1 tablespoon of the oil in a large skillet. Add beef strips and stir-fry over high heat about 2 minutes, or until well browned. Remove and set aside.
3. Add remaining oil and heat. Add vegetables and cook, turning frequently, about 3 minutes, or until vegetables are crisp-tender. Remove from heat and return meat to skillet.
4. In a saucepan, thoroughly blend cornstarch, sugar, and ginger; stir in water and soy sauce; add bouillon cube. Bring the mixture to boiling and boil 3 minutes, stirring frequently.
5. Pour sauce over meat and vegetables; toss lightly to coat well. Heat thoroughly. Serve immediately.
ABOUT 4 SERVINGS