Blackened Beef Stir Fry

Okay, so I have been a total slacker about adding new recipes to my blog. But with Young Women's camp and my parents coming to visit for the 4th of July who had time to cook. And let's be realistc, my cooking days are limited in the summer, who wants to cook when you can be outside soaking up the sun!!

But here's a new recipe I tried this week, it was delic and it's a Cooking Light Recips. the only confusion I had on this was that it called for Blackened seasoning. I had never heard of this, the closest thing I could find was seasoned black pepper. If anyone knows what this ingredient is, please let me know!!!

* 12 ounces boneless beef top sirloin steak or top round steak
* 2-1/4 teaspoons blackened seasoning for beef
* 2/3 cup water
* 2 tablespoons tomato paste
* 2 teaspoons cornstarch
* 1/2 teaspoon instant beef bouillon granules
* 1 tablespoon cooking oil
* 1 16-ounce package frozen stir-fry vegetables (any combination)
* 3 cups hot cooked rice

Directions

1. If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into thin bite-size strips. Sprinkle steak strips with 2 teaspoons of the blackened seasoning; toss to coat well.

2. For sauce, in a small bowl stir together the water, tomato paste, cornstarch, beef bouillon granules, and remaining 1/4 teaspoon blackened seasoning; set aside.

3. In a wok or large skillet heat oil over medium-high heat. Add stir-fry vegetables. Cook and stir for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Add beef strips to hot wok. (Add more oil as necessary during cooking.) Cook and stir for 2 to 3 minutes or until desired doneness.

4. Push meat from center of wok. Stir sauce. Add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir together to coat all ingredients with sauce. Heat through. Serve over rice.

5. Makes 4 servings

Taken from Better Homes and Garden