1. In a small mixing bowl, dissolve beef bouillon cube in boiling water. Set aside to cool. 2. Place beef and steak seasoning in a plastic resealable bag. Seal bag, releasing as much air as possible, and toss/squeeze with hands until well coated. Marinate for 30 minutes at room temperature. 3. Once beef bouillon mixture has cooled, whisk in soy sauce, garlic powder, ginger, cayenne pepper and cornstarch. Set aside. 4. In a wok, heat 1 tbs. oil until glistening. Brown beef strips on both sides, leaving a slight tinge of pink in the middle. Remove to another dish, cover and set aside. 5. Add remaining 1 tbs. oil to wok. Add vegetables and black pepper and cook until crisp-tender. Once vegetables are cooked, return beef to wok and toss to combine. 6. Make a well in the center of the wok and add sauce mixture, stirring constantly until slightly thickened. Then toss all together. 7. Serve immediately over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
