1/2 Cup soy sauce
2 Tablespoon cider vinegar
3/4 Teaspoon sugar
1 beef bouillon cube
2 Teaspoon cornstarch
1/3 Cup water
3 Tablespoon vegetable oil
2 Clove garlic, peeled and halved
3/4 Pound beef flank or round steak, cut in 1/8-inch diagonal strips
1 1/2 Cup Sliced onion
2 1/2 Cup broccoli florets and stems, sliced
3/4 Pound fresh mushrooms, sliced


Mix soy sauce, vinegar and sugar in small bowl. Mix bouillon cube, cornstarch and water in another bowl. Set both aside. In wok, heat 1 1/2 tablespoons oil over high heat. Add garlic and cook just a second or two to season oil. Add meat and stir fry 2 minutes – until slices are lightly browned. Remove meat and any pan juices to a bowl. Discard garlic and wipe out skillet. Add remaining oil and when hot add onions, broccoli florets and sliced stems. Stir-fry until crisp tender – about 2 minutes. Add mushrooms and stir fry 2 minutes. Add meat and soy sauce and vinegar mixture. Stir. Cover and cook 2 minutes. Stir in cornstarch mixture, cover and heat through. Serve over rice.