Oriental Beef - cooking recipe

Ingredients

1 1/2 lbs boneless sirloin steaks
2 tablespoons soy sauce
2 garlic cloves, crushed
1 teaspoon sugar
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
6 ounces Chinese pea pods, thawed and drained if frozen
2 cups Chinese cabbage, sliced
1 cup fresh mushrooms, sliced
3 green onions with tops, cut in 1-inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1 teaspoon beef bouillon granules, I use Penzey's beef soup base
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup warm water
3 cups brown rice, cooked

Preparation

BEFORE you start chopping and slicing, trim excess fat from steak. Partially freeze steak; slice diagonally across grain into 2- x 1/4-inch strips.
Combine soy sauce, garlic, sugar, and ginger; add steak, tossing to coat. Cover and refrigerate 30 minutes to 1 hour.
Coat wok or skillet with oil; allow to heat at medium high (325\u00b0) for 2 minutes. Add steak; stir-fry 1 minute. Add pea pods; stir-fry 1 minute. Add cabbage, mushrooms, green onions, and water chestnuts; stir-fry 2 minutes.
Dissolve bouillon granules, cornstarch, and salt in water; stir into steak mixture. Cook until thickened. Serve over rice.