2 pounds round steak, sliced thin
3 tablespoons canola oil
1 1/4 cup water
1/2 cup soy sauce
1/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground ginger
3 tablespoons cornstarch
2 cups broccoli florets
3 button mushrooms, sliced
3 carrots, peeled and sliced
1 small onion, chopped
1 zucchini, sliced
1/2 green pepper, chopped
In large skillet, heat oil and cook strips of steak until browned. Remove from skillet and set aside. Add broccoli, mushrooms, carrots, onion, zucchini, and green pepper to skillet. Add 1-2 tablespoons water to steam vegetables for 3-4 minutes. In large bowl, combine water, soy sauce, brown sugar, garlic and onion powders, ground ginger, and cornstarch. Stir well. Pour over vegetables and cook on medium heat until sauce thickens. Add steak strips and simmer for 2-3 minutes. Serve over cooked rice.
Wine Recommendation: Gnarly Head Old Vine Zinfandel 2013
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