RECIPES
STIR-FRY BEEF AND BROCCOLI
1⁄2 to
2 tablespoons soy sauce, divided
2 tablespoons dry sherry, divided
1⁄2 cup beef broth
11⁄2 teaspoons cornstarch
1⁄4 teaspoon sugar salt to taste
2 tablespoons sesame or peanut oil
3⁄4 cup broccoli flowerettes
1 to 2 medium carrots, bias sliced
1⁄2 onion, sliced in thin wedges Hot cooked rice
Slice beef into very thin slices and place in glass bowl. (Partially freezebeef 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 temper- ature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt; set aside. Set skillet temperature to 350°F/180°F. Add oil and heat 1 m inutes. 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 |
3 tablespoons water |
|
Place peppercorns in plastic bag. Crack peppercorns with rolling pinor mallet. Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet tempera- ture to 300°F/150°F.Add steak and cook, 7 minutes per side for
Add butter and green onion. Saute, 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 skilletand spoon sauce over meat. Heat 1 minute. Serve steaks with sauce spooned over meat.
