Beef and Asparagus Stir-Fry

Ingredients

• 1 pound(s) beef top round steak (3/4 inch thick)
• 2 tablespoon(s) cornstarch
• 2 tablespoon(s) plus 1/2 cup water, divided
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1/8 teaspoon(s) hot pepper sauce
• 3 tablespoon(s) canola oil, divided
• 2 cup(s) fresh asparagus pieces or fresh broccoli florets
• 1 cup(s) sliced cauliflower
• 1 small sweet red or green pepper, julienned
• 1 small onion, cut into 1/4-inch wedges
• 2 teaspoon(s) beef bouillon granules
• 1 tablespoon(s) soy sauce
• 1 tablespoon(s) ketchup
• 1 teaspoon(s) red wine vinegar
• Hot cooked rice

Preparation

1. • Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat.
2. • In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil.
3. • Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet.
4. • In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.