Ingredients
| 1/2 Cup |
soy sauce |
| 2 Tablespoon |
cider vinegar |
| 3/4 Teaspoon |
sugar |
| 1 |
beef bouillon cube |
| 2 Teaspoon |
cornstarch |
| 1/3 Cup |
water |
| 3 Tablespoon |
vegetable oil |
| 2 Clove |
garlic, peeled and halved |
| 3/4 Pound |
beef flank or round steak, cut in 1/8-inch diagonal strips |
| 1 1/2 Cup |
Sliced onion |
| 2 1/2 Cup |
broccoli florets and stems, sliced |
| 3/4 Pound |
fresh mushrooms, sliced |
Instructions
Mix soy sauce, vinegar and sugar in small bowl. Mix bouillon cube, cornstarch and water in another bowl. Set both aside. In wok, heat 1 1/2 tablespoons oil over high heat. Add garlic and cook just a second or two to season oil. Add meat and stir fry 2 minutes until slices are lightly browned. Remove meat and any pan juices to a bowl. Discard garlic and wipe out skillet. Add remaining oil and when hot add onions, broccoli florets and sliced stems. Stir-fry until crisp tender about 2 minutes. Add mushrooms and stir fry 2 minutes. Add meat and soy sauce and vinegar mixture. Stir. Cover and cook 2 minutes. Stir in cornstarch mixture, cover and heat through. Serve over rice.
