Beef stir-fry and vegetables with a light sauce.
Combine sauce ingredients in small bowl; set aside.
Mix corn starch and bouillon in small bag. Add beef; shake to coat.
Heat large skillet or wok over medium-high heat; swirl 1 tablespoon (15mL) oil around pan.
Add beef; stir-fry 2 minutes or until browned, but still pink inside; remove from heat.
Add remaining oil to pan; stir-fry onion 1 to 2 minutes. Add zucchini and corn, stir-fry 1 to 2 minutes.
Return beef to pan; add sauce mixture and stir until heated through
Serve over cooked Chinese noodles or spaghetti.
To comment on a recipe, please login or register.