Sizzling Beef
Combine sauce ingredients in small bowl; set aside. Mix corn starch and bouillon in small bag. Add beef; shake to coat.
Ingredients
Sauce:
- 2 tablespoons Crown® Lily White® or Golden Corn Syrup
- 1 tablespoon Ketchup
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1/4 teaspoon coarse grind pepper black
- 1/4 teaspoon red crushed pepper
Beef Mixture:
- 3/4 pound beef stir fry strips OR sirloin OR flank steak, cut in thin strips
- 3 tablespoon Fleischmann's® Corn Starch
- 2 sachets instant chicken bouillon
- 3 tablespoons Mazola® Corn Oil
- 2 medium zucchinis, cut in narrow strips
- 1 large onion, cut in thick wedges
- 1 can (10 ounces/284 mL) baby corn pieces, drained
Method
Combine sauce ingredients in small bowl; set aside.
Mix corn starch and bouillon in small bag. Add beef; shake to coat.
Heat large skillet or wok over medium-high heat; swirl 2 tablespoon (30mL) oil around pan.
Add beef; stir-fry 2 minutes or until browned, but still pink inside; remove from heat.
Add remaining oil to pan; stir-fry onion 1 to 2 minutes. Add zucchini and corn, stir-fry 1 to 2 minutes.
Return beef to pan; add sauce mixture and stir until heated through
Serve over cooked Chinese noodles or spaghetti.
