Dhahran Women's Group, Family Favorites - Volume 1, 1987

12 ounces tenderloin steak, cut into bite-size pieces
Pinch MSG
1/2 teaspoon ginger
Garlic pepper to taste
2 tablespoons oyster sauce
1 teaspoon cornstarch
1/2 cup oil
1 head fresh broccoli, cut into bite-size pieces
1 head cauliflower, cut into bite-size pieces
1 package mushrooms, sliced
1 package Birds Eye stir-fry Chinese style vegetables

  1. Coat beef with the mixture of MSG, ginger, garlic pepper, oyster sauce and cornstarch.
  2. Stir-fry beef in oil in a wok or large pan until browned. Remove beef.
  3. Stir-fry broccoli, cauliflower, mushrooms and the Birds Eye vegetables until the desired crispness. Add the meat back into the wok and cook until the meat is warm again.
  4. Serve with rice.

Tanya Noss, Dhahran