|2||tablespoons HOUSE OF TSANG® Stir-Fry Oil, divided|
|1||pound Peppercorn Beef Filet, cut into thin strips|
|1||teaspoon minced fresh garlic|
|1||teaspoon minced peeled ginger root|
|1||(8-ounce) package fresh button mushrooms, cut into quarters|
|2||fresh broccoli florets|
|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|
|½||cup sliced green onions|
|Hot, cooked rice|
Heat wok or large skillet. Add 1 tablespoon oil; heat until hot. Add beef, garlic and ginger root. Stir-fry 5 to 8 minutes or until beef is cooked through. Remove beef from wok or skillet.
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 or skillet; add stir-fry sauce and broth. Cook 2 to 3 minutes longer or until vegetables are crisply tender.
Serve stir-fry over hot rice. Sprinkle with green onions.