1/2 Cup Canned Beef Broth
3 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
1 Teaspoon Ground Ginger
2 Tablespoons Veg. Oil
1 to 11/2 Lbs. Beef Top or Bottom Round Steak, cut into 1/4 in. strips
1 Medium Red Bell Pepper, cut into 1/4 in. strips
1/2 Lb. Fresh Mushrooms, sliced
3 Green Onions, sliced
1 Clove Garlic, minced
In a small bowl, combine the broth, soy sauce, cornstarc and ginger and mix well and then set this aside. In a large skillet, heat oil using medium heat and saute the beef 2 to 3 minutes or until browned. Add the bell pepper, mushrooms, green onions and garlic and cook for 4 to 5 minutes or until vegs. are tender. Add the broth mixture to this and cook 3 minutes or until the sauce has thickened. Serve over rice or noodles.
Home of Lynn's favorite recipes shared by family, church, and friends. Includes baking recipes, food tips, and everyday down south cooking recipes.
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