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Prep and Cook Time:

23 min.

1 beef bouillon cube
1/4 cup hot water
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry white wine or water
1 tablespoon cornstarch
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 tablespoon vegetable oil
1 pound lean beef sirloin steak, cut into 2-inch strips
2 cloves garlic, finely chopped
2 tablespoons water
1 package (16 oz.) frozen mixed vegetables
1/2 cup (about 3) 1-inch slices green onions
4 cups cooked brown rice

Dissolve bouillon in 1/4 cup water in a small bowl.
Stir in soy sauce, wine, cornstarch, ginger, and pepper.
Heat vegetable oil in a large, nonstick skillet over medium-high heat.
Add beef and garlic; cook, stirring constantly, for 3 to 4 minutes or until beef is no longer pink.
Remove from skillet.
Heat 2 tablespoons water in same skillet.
Add vegetables; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender.
Return beef to skillet; stir in bouillon mixture and green onions.
Cook, stirring frequently, for 2 to 3 minutes or until sauce is thickened.
Serve over rice.

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