Beef And Vegetable Stir-Fry - cooking recipe

Ingredients

1/2 lb. boneless top round steak
1 Tbsp. reduced sodium soy sauce
1 Tbsp. dry sherry
1/8 tsp. garlic powder
1 Tbsp. cornstarch
3/4 c. water
2 low-sodium beef bouillon cubes
1 1/2 tsp. minced fresh ginger root
1 tsp. vegetable oil
1 c. sliced onion
1 clove garlic, minced
1 c. cubed sweet red pepper
1/2 lb. snow peas, trimmed
1/2 c. diagonally sliced celery
1/4 lb. fresh bean sprouts
2 1/2 c. hot cooked rice, cooked without salt or fat
hoisin sauce
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. sherry
1 1/2 Tbsp. cornstarch
1/4 tsp. crushed red pepper flakes

Preparation

Partially freeze steak; slice diagonally across grain into thin strips.
Combine meat, 1 tablespoon soy sauce, 1 tablespoon sherry, garlic powder and 1 tablespoon cornstarch.
Set aside.
Combine water, bouillon cubes and ginger root in a small saucepan; bring to a boil.
Reduce heat and simmer 10 minutes.
Let cool.
Add hoisin sauce, soy sauce, sherry, cornstarch and red pepper flakes; set aside.