Dhahran Women's Group, Family Favorites - Volume 1, 1987
12 ounces tenderloin steak, cut into bite-size pieces
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
- Coat beef with the mixture of MSG, ginger, garlic pepper, oyster sauce and cornstarch.
- Stir-fry beef in oil in a wok or large pan until browned. Remove beef.
- 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.
- Serve with rice.
Tanya Noss, Dhahran