Stir-Fry Beef and Broccoli
1⁄2 to | 1⁄4 | teaspoon sugar |
1 clove garlic, minced | Salt to taste | |
Dash ground ginger | 2 tablespoons sesame or peanut oil | |
2 tablespoons soy sauce, divided | 3⁄4 | cup broccoli flowerettes |
2 tablespoons dry sherry, divided | 1 to 2 medium carrots, bias sliced | |
1⁄2 cup beef broth | 1⁄2 | onion, sliced in thin wedges |
11⁄2 teaspoons cornstarch | Hot cooked rice | |
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 tablespoon 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. 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 vegetables. Cover and cook 3 minutes or until vegetables are crisp tender. Stir
Steak Au Poivre
2 teaspoons black peppercorns or mixture | 1 tablespoon butter or margarine |
of black, green and pink peppercorns | 1 green onion, sliced |
1⁄2 to | 3 tablespoons bourbon or beef broth |
(1 strip of sirloin steak) | 3 tablespoons water |
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet. Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet temperature to 300° F. Add steak and cook, 7 minutes per side for
Add butter and green onion. Sauté, stirring for 1 minute. Combine bourbon/beef broth and water; pour over green onions. Allow to cook, stirring constantly, about 2 minutes or until sauce has thickened slightly. Cut steak into serving portions.
Return steak to skillet and spoon sauce over meat. Heat 1 minute. Serve steaks with sauce spooned over meat.
10 | 11 |
