2 teaspoons beef base or bouillon granules
1 cup hot water
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons dry white wine,* or water *
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
3 cups broccoli florets
2 medium carrots, sliced
3/4 cup thinly sliced onions
2 garlic cloves, minced
12 ounces boneless beef sirloin steak, thinly sliced
1-1/2 cups (5 ounces) fresh bean sprouts, rinsed
4 green onions, sliced into 1-inch pieces
Hot cooked rice for accompaniment
Dissolve beef base in water in small bowl. Stir in soy sauce, cornstarch, wine and pepper.
Heat oil in large skillet over medium-high heat; add broccoli, carrots, onion and garlic. Cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender. Push vegetables to the side. Add meat; cook, stirring constantly, for 3 to 4 minutes or until no longer pink. Add bouillon mixture, bean sprouts and green onion; stir together with vegetables and meat. Bring to a boil. Cook, stirring constantly, for 1 to 2 minutes or until sauce is thickened. Serve over rice.
Makes 4 servings.