Szechuan Beef Stir-Fry

INGREDIENTS

2 tablespoons HOUSE OF TSANG® Stir-fry Oil, divided
1 pound HORMEL® ALWAYS TENDER® Peppercorn Beef Filet, cut into thin strips
1 teaspoon minced fresh garlic
1 teaspoon minced peeled gingerroot
1 (8-ounce) package fresh button mushrooms, cut into quarters
2 cups 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
Hot, cooked rice
½ cup sliced green onions

DIRECTIONS

1. Heat large wok or skillet. Add 1 tablespoon oil; heat until hot. Add beef, garlic and gingerroot. Stir-fry 5 to 8 minutes or until beef is cooked through. Remove beef from wok.
2. 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; add stir-fry sauce and broth. Cook 2 to 3 minutes longer or until vegetables are crisp and tender.
3. Serve stir-fry over hot rice. Sprinkle with green onions.