Ingredients
| 2 | tablespoons HOUSE OF TSANG® Stir-Fry Oil, divided |
| 1 | pound Peppercorn Beef Filet, cut into thin strips |
| 1 | teaspoon minced fresh garlic |
| 1 | teaspoon minced peeled ginger root |
| 1 | (8-ounce) package fresh button mushrooms, cut into quarters |
| 2 | fresh broccoli florets |
| 1 | onion, julienned |
| 1 | cup red bell pepper strips |
| ½ | cup HOUSE OF TSANG® Szechuan Spicy Stir-Fry Sauce |
| 1 | teaspoon HERB-OX® Beef Granulated Sodium Free Bouillon Cubes, dissolved in ½ cup hot water |
| ½ | cup sliced green onions |
| Hot, cooked rice |
Directions
Heat wok or large skillet. Add 1 tablespoon oil; heat until hot. Add beef, garlic and ginger root. Stir-fry 5 to 8 minutes or until beef is cooked through. Remove beef from wok or skillet.
In same wok, heat remaining 1 tablespoon oil. Add mushrooms, broccoli, julienned onion and bell pepper. Stir-fry 3 to 4 minutes. Return beef to wok or skillet; add stir-fry sauce and broth. Cook 2 to 3 minutes longer or until vegetables are crisply tender.
Serve stir-fry over hot rice. Sprinkle with green onions.