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Yield: 4 servings
- 1-1/2 pound lean beef (round steak), cut 1/2" thick
- 3/4 teaspoon unseasoned meat tenderizer, optional
- 3 tablespoons salad oil
- 2 large green peppers
- 3 scallions
- 1-1/2 cups celery
- 1-1/2 cups beef bouillon
- 1/3 cup molasses
- 3 tablespoons soy sauce
- 1/4-3/4 teaspoon salt
- 1 teaspoon garlic powder
- 1-1/2 teaspoon accent, optional
- 1-1/2 teaspoon ginger
- 3 teaspoons lemon juice
Cut beef paper thin strips, sprinkle with tenderizer. Heat oil and cook meat until pink disappears. Add peppers, scallions and celery (add mushrooms if wanted). Cook 5 minutes. Blend bouillon and rest of ingredients. Thicken with cornstarch. Serve with rice and fried noodles.
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