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Cook Time

Meal Type


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 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
½ cup sliced green onions
Hot, cooked rice


  1. 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.

  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 or skillet; add stir-fry sauce and broth. Cook 2 to 3 minutes longer or until vegetables are crisply tender.

  3. Serve stir-fry over hot rice. Sprinkle with green onions.