BEEF AND VEGETABLE STIR FRY

I tried stir fry recipes before but found most to be too sweet.  This one was perfect and because of it, it gets to be published.  You can serve it on sticky rice or Chinese noodles.  If you like, you can add more vegetables like onions and zucchini. 

4 tablespoons olive oil (2 tablespoon for the vegetables and 2 tablespoon for meat)

1/4 cup soy sauce

2 Tbsp. Catalina Dressing (I used Kraft salad dressing)

3/4 tsp. ground ginger

1/2 kg (500 gr) beef flank steak, cut into thin strips

2 tablespoons cornstarch

1 pkg. (750 g) frozen oriental mixed vegetables, thawed, drained

1 onion, 1 red pepper, 1 zucchini

1 package bovril beef bullion

1/4 cup water

1/4 cup dry roasted peanuts or cashews 

Blackpepper and salt

• Put 2 tablespoons olive oil in a wok
• Add in chopped onion, red peppers and a zucchini and stir fry until soft and set aside
• Toss meat with corn starch.  In a separate large and hot skillet, cook until done
• Stir in frozen vegetables to the meat and cook until vegetables are soft 
• Finally mix in the remaining vegetables
• Mix soy sauce, 1 package bovril, 1/4 cup water,  dressing and ginger until well blended
• Add blackpepper and salt to your liking
• Cook and stir 3 min. or until sauce is thickened
• Serve your noodles or rich onto the platter
• Top with meat mixture and nuts