Ingredients
1 pound beef top round steak (3/4 inch thick)2 tablespoons cornstarch2 tablespoons plus 1/2 cup water, divided1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon hot pepper sauce3 tablespoons canola oil, divided2 cups fresh asparagus pieces or fresh broccoli florets1 cup sliced cauliflower1 small sweet red or green pepper, julienned1 small onion, cut into 1/4-inch wedges2 teaspoons beef bouillon granules1 tablespoon soy sauce1 tablespoon ketchup1 teaspoon red wine vinegarHot cooked rice
Preparation
Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat.
In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil.
Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet.
In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.
