| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 4 | Servings | ||
INGREDIENTS
| 1 | Onion; finely chopped | |
| 1/2 | ts | Five-spice powder |
| 4 | oz | Water chestnuts; sliced |
| 1/2 | ts | Garlic; puree |
| 2 | tb | Hoisin sauce |
| 1 | ts | Beef bouillon granules |
| 1 | tb | Canola oil |
| 6 | oz | Sirloin ; cut in strips |
| 1 | Red bell pepper; diced | |
| 1 | Green bell pepper; diced | |
| 1/2 | c | Water |
| 1 | tb | Corn starch |
INSTRUCTIONS
Heat the oil in a wok or large frying pan. Add the meat and brown lightly. Add peppers, onion, and stir fry for two minutes. Add seasoning, water chestnuts, garlic puree, hoisin sauce, and stirfry for 1 minute. Crumble the beef stock cube and corn starch into water, and add to the wok to make a thick sauce. Posted to recipelu-digest Volume 01 Number 256 by [email protected] on Nov 14, 1997
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