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 1 lb. Bison Tri-Tip Steaks (cut into 1/8" strips)
1 1/2 cups broccoli stems, cut into 1/8" slices
2 1/2 cups broccoli florets
1/4 lb. fresh mushrooms (cut into 1/8" slices)
1 large onion, chopped
2 large garlic cloves, crushed
3 Tbs. peanut oil
2 tsp. cornstarch, 1/3 cup water, 1 beef bouillon cube
3/4 tsp. sugar, 2 Tbs. cider vinegar, 1/3 cup soy sauce Chinese noodles or rice
Mix together soy sauce, cider vinegar, and sugar. In another bowl, mix bouillon, water and corn starch. In heavy large skillet or wok; Add 1 1/2 tsp. peanut oil (medium-high heat), add garlic to heating oil. Add meat and stir-fry 2 minutes, or until medium brown, but pink in center. Remove meat and pan juices. Add 1 tbsp. peanut oil - when hot, add onion and broccoli stems. Stir-fry 2 minutes until crisp and tender. Add remaining oil around edge of skillet or wok, add broccoli florets, mushrooms and onions, stir-fry 2 minutes. Pour in meat pan juices and soy sauce, vinegar, sugar mixture. Stir and cover. Cook 2 minutes. Stir corn starch/bouillon mixture and pour into skillet or wok. Cook, stirring constantly 2-3 min. until thickened. Serve over Chinese noodles or rice and enjoy!
Want to try this recipe for yourself? Order Bison Tri-Tip Steaks HERE!
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