12-16 oz. thin sliced round steak (or shrimp or chicken)
1 lg. onion, sliced
2 med. bell peppers (1 green and 1 red, for color)
2 sm. carrots, sliced
2 sm. stalks celery, sliced
1 basket mushrooms, sliced
1 bunch broccoli, cut
1-2 pinches grated ginger root
1 tsp. soy sauce
1 can beef broth
1 lg. can Chinese noodles
Red pepper to taste (optional)
Cooked white rice (optional)
2 tbsp. cornstarch
In a wok, brown beef in corn oil, remove and drain on paper
towel.
In same wok, stir fry onions and peppers until HALF done,
remove and drain. Repeat this on all vegetables, then
combine all ingredients in wok.
Add beef broth, thicken with cornstarch that has been made
into paste with water. Add soy sauce and simmer over low
heat with lid on for 15 minutes. Remove and serve over
Chinese noodles with white rice, if desired. Feeds 4,
really hungry people.
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