STIR-FRIED BEEF

NOTE: This recipe is easy and quick but do plan ahead as the steak needs to marinate for an hour.

1 lb lean boneless top round steak, trimmed
2/3 cup water
1/4 cup chopped onion
3 tbsp reduced-sodium soy sauce
1 tsp beef-flavored bouillon granules
1 tsp Worcestershire sauce
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper
2 medium carrots, sliced diagonally
2 cups cauliflower flowerets
1 cup sliced fresh white mushrooms
1 pkg (6-oz) frozen snow peas, thawed partially
1/4 cup water
1 tbsp cornstarch

Partially freeze steak so it will be easier to cut diagonally across the grain into 1/4" strips; set aside.

In a large bowl combine the 2/3 cup of water, onion, soy sauce, bouillon granules, Worcestershire sauce, garlic, salt, and pepper, stirring well. Add the steak to the mixture and stir well to coat. Cover and refrigerate for an hour, stirring after 30 minutes. Drain steak; reserve the marinade. Set steak aside.

In a medium saucepan cook the cauliflower and carrots in just enough water to cover them. Cook for 3 minutes once hot; drain and set aside.

Spray a wok or large skillet with nonstick cooking spray; heat at medium high for 2 minutes. Add the steak and stir-fry for about 3 minutes or until cooked through. Add the mushrooms to the steak and stir-fry another minute. Add the pea pods, carrots, and cauliflower; stir-fry another couple of minutes until the vegetables are crisp-tender.

Combine the reserved marinade, the 1/4 cup water and the cornstarch, stirring to blend well. Pour over the steak mixture and stir-fry until thickened and bubbly.

Serve over hot brown rice, if desired.

file photo for reference only - not this exact recipe