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4-6 servings Prep time: 20 minutes Cook time: 15 minutes 1 to 1-1/2-pound beef boneless sirloin steak or London Broil 1/4 cup Butter Flavor CRISCO 2 -3 cloves garlic, minced 2 medium green peppers, cut into 1-inch pieces 1 medium onion, thinly sliced and separated into rings 1 can (8 ounces) bamboo shoots, drained 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon ground ginger 1 teaspoon instant beef bouillon granules 1 cup hot water 2 tablespoons soy sauce 2 tablespoons cornstarch Hot cooked rice Cut steak diagonally across grain into very thin slices. Cut into strips about 2 inches long. Set aside. In large skillet melt Butter Flavor Crisco. Add garlic. Cook over medium heat until garlic turns light brown. Remove and discard. Add green pepper and onion. Cook and stir over medium heat until tender. Add beef strips. Cook until browned. Add bamboo shoots, salt, pepper, and ginger. Dissolve bouillon granules in hot water. Slowly add to mixture in skillet. Blend soy sauce and cornstarch together. Stir into mixture. Heat to boiling. Cook and stir constantly until mixture thickens. Serve over rice. |
