Beef and Broccoli Stir-Fry

2cloves garlic

1egg white

1tablespoon cornstarch, divided

2tablespoons soy sauce, divided

1teaspoon dark sesame oil

14 teaspoon crushed red pepper flakes

18 teaspoon ginger

1pound beef flank steak, cut into

212-inch wide pieces and frozen for 40-55 minutes

34 cup beef broth

112 tablespoons oyster sauce, if desired

1cup fresh mushrooms

1medium onion, cut into halves lengthwise

12 medium head (about

8 oz.) broccoli

1medium carrot

2tablespoons 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 cornstarch,

1 tablespoon 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 cornstarch, and remaining 1 tablespoon 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 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 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 KFPM770 Beef and Broccoli Stir-Fry, Cloves garlic Egg white, ⁄8 teaspoon ginger, Hot cooked rice, if desired

KFPW760, KFPM770 specifications

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