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boneless sirloin steak soy sauce cornstarch beef bouillon granules pepper fettuccine clove garlic onion green pepper tomatoes
Viewed: 25 - Published at: 8 years agoIngredients
- 12 oz. boneless sirloin steak, cut 1/2 to 3/4 inch thick
- 2 Tbsp. low sodium soy sauce or 1 Tbsp. Worcestershire
- 1 Tbsp. cornstarch
- 1/2 tsp. beef bouillon granules
- dash of pepper
- 6 oz. fettuccine
- 1 clove garlic, minced
- 1 onion, cut into thin wedges
- 1 medium green pepper, cut in 1 inch pieces
- 2 medium tomatoes, cut into thin wedges
Method
- Trim fat from beef, partially freeze and slice thinly across grain into bite size strips.
- For sauce, stir together water, soy sauce, bouillon, cornstarch and pepper.
- Set aside.
- Cook fettuccine according to package directions.
- Omit cooking oil and salt.
- Drain well.
- Spray wok or large skillet with nonstick spray. Heat over medium heat; add garlic to pan and stir-fry for 15 seconds.
- Add onion; fry for 1 minute.
- Add green pepper; fry 2 minutes, until vegetables are crisp-tender.
- Remove vegetables from wok.
- Put beef in wok; more oil may be necessary.
- Stir-fry 2 or 3 minutes.
- Push beef to sides and put sauce in center.
- Cook until thick and bubbly.
- Return vegetables to wok.
- Cook 1 minute. Gently stir in tomato wedges.
- Heat through.
- Serve right away over fettuccine.
- Serves 4.
