RECIPES
STIR-FRY BEEF AND BROCCOLI
1⁄2 to | 1⁄4 | teaspoonsugar |
1 clove garlic,minced | Salt to taste | |
Dash ground ginger | 2 tablespoonssesameor peanutoil | |
2 tablespoonssoy sauce,divided | 3⁄4 | cup broccoliflowerettes |
2 tablespoonsdry sherry,divided | 1 to 2 mediumcarrots,bias sliced | |
1⁄2 cup beef broth | 1⁄2 | onion,slicedin thin wedges |
11⁄2 teaspoonscornstarch | Hot cookedrice | |
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30 to 60 minutes to make beef easier to slice.) Add garlic, ginger,1 table- spoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt; set aside. Set skillet temperature to 350 °F/175 °C. Add oil and heat 1 minute. Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until beef is done. Remove meat and keep warm. Add vegeta- bles. Cover and cook 3 minutes or until vegetables are crisp tender. Stir mid- way through cooking. Reduce temperature to 250 °F/120 °C. Blend meat into vegetables. Stir broth mixture then pour over meat and vegetables. Heat, stir- ring, until broth is hot and thickened. Serve over rice.