Beef-Mushroom Stir-Fry

Directions

In a small bowl, whisk together water, soy sauce, cornstarch, and beef bouillon until well mixed.

In a medium bowl, mix together beef strips with just enough of sauce to coat evenly, about 2 tablespoons.

Heat the vegetable oil in a wok or a large nonstick skillet over medium-high heat until hot.

Add the garlic and scallions, stirring constantly, and cook for about 40 seconds until very fragrant.

Stir in the bell peppers and mushrooms, and cook for about 4 minutes.

Add the water chestnuts and snow pea pods, stirring constantly, and cook for another 3 minutes or so until all the veggies are tender but still crisp.

Pour the remaining sauce over, stirring to evenly coat, and cook for another 2 minutes until heated through.

Remove from the heat and serve warm with rice.