1. Dissolve the bouillon granules in boiled water until combined; cool slightly. 2. In a bowl whisk together cornstarch, low-sodium soy sauce and sugar until smooth, then add to the broth; whisk/mix until combined; set aside. 3. In a bowl toss the beef strips with fresh garlic, ginger powder, chili flakes (if using) and black pepper. 4. Heat 1-2 tablespoons of oil in a wok or a large skillet over medium-high heat; add in the beef in 2 batches and cook to desired doneness; remove to a plate. 5. Add in 1-2 tablespoon oil to wok or skillet and add in vegetables; stir-fry until crisp-tender. 6. Stir in the soy sauce mixture; bring to a boil and cook for about 2-3 minutes. 7. Add the beef back to the wok and heat through. 8. Serve over rice. 9. Delicious! ---------------------------------------------------------------------------
Nutrition
Ingredients
