1 lb local beef top round steak or chuck steak
2 Tbsp peanut or vegetable oil, divided
1 medium onion, sliced
1-2 Red Dog sweet peppers, cut into strips
1 cup Red Dog celery, sliced
2 cups frozen broccoli
1 clove garlic, crushed
1 Tbsp fresh ginger, grated
1 Tbsp cornstarch
1 cup beef bouillon
1 Tbsp soy sauce
Freshly ground black pepper
1 cup uncooked rice

Slice meat into bite-sized thin strips.

Heat 1 tablespoon oil in skillet. Stir-fry onions, red pepper and celery until tender crisp. Remove to a bowl and set aside. Microwave frozen broccoli just until defrosted.

Heat remaining 1 tablespoon oil in skillet. Add garlic and ginger and stir fry for 15 seconds. Add beef strips and brown in several batches, do not overcrowd pan.

Combine cornstarch, bouillon, and soy sauce. Pour over beef and cook until liquids are slightly thickened. Reduce heat and allow to simmer until meat is tender (less tender cuts of meat will require about 30 to 40 minutes). Add the vegetables, cover pan, and allow vegetables to steam but not overcook.