Beef and Broccoli Stir-Fry

2cloves garlic

1egg white

1tablespoon (15 ml) cornstarch, divided

2tablespoons (30 ml) soy sauce, divided

1teaspoon (5 ml) dark sesame oil

1⁄4 teaspoon (1 ml) crushed red pepper flakes

1⁄8 teaspoon (0.5 ml) ginger

1pound (455 g) beef flank steak, cut into 21⁄2-inch (6.25 cm) wide pieces and frozen for 40-55 minutes

3⁄4 cup (175 ml) beef broth

11⁄2 tablespoons (20 ml) oyster sauce, if desired

1cup (235 ml) fresh mushrooms

1medium onion, cut into halves lengthwise

1⁄2 medium head (about

8 oz. [225 g]) broccoli

1medium carrot

2tablespoons (30 ml) vegetable oil, divided

Hot cooked rice, if desired

Position multipurpose blade in work bowl. With processor running, add garlic through the small feed tube. Process until chopped, 5 to 10 seconds. Add egg white, 1 teaspoon (5 ml) cornstarch, 1 tablespoon (15 ml) soy sauce, sesame oil, red pepper, and ginger. Process until mixed, 5 to 10 seconds. Scrape sides of bowl.

Exchange multipurpose blade for 2 mm slicing disc in work bowl. Add beef. Process to slice. Remove to shallow pan or large resealable food storage plastic bag; coat beef with marinade. Refrigerate for 1 to 2 hours. Wash processor.

Meanwhile, in small bowl combine broth, oyster sauce (if desired), remaining 2 teaspoons (10 ml) cornstarch, and remaining 1 tablespoon (15 ml) soy sauce. Set aside.

Position 2 mm slicing disc in work bowl. Add mushrooms and onion in batches. Process to slice. Cut broccoli florets from stalk; cut florets into small pieces. Set aside. Add stalk and carrot to feed tube. Process to slice. Set aside.

In large skillet or wok over medium-high heat, heat 1 tablespoon (15 ml) vegetable oil. Add beef mixture. Cook and stir for 5 to 8 minutes, or until no longer pink, stirring occasionally. Remove and set aside.

Heat remaining 1 tablespoon (15 ml) oil in skillet or wok over medium-high heat. Add sliced vegetables and broccoli florets; toss to coat. Cover and cook

4 minutes, stirring once. Remove lid; cook and stir about 3 minutes longer, or until crisp-tender. Add broth mixture; bring to a boil. Add beef mixture.

Cook and stir until thickened. Serve over hot cooked rice, if desired.

Yield: 5 servings.

Per Serving: About 230 cal, 22 g pro, 9 g carb, 12 g total fat, 3.5 g sat fat, 35 mg chol,

560 mg sod.

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KitchenAid 4KFPW760, 4KFPM770 manual Beef and Broccoli Stir-Fry, Cloves garlic Egg white

Models: 4KFPM770 4KFPW760