|
Beef with Broccoli
two 10 ounce packages of frozen
broccoli spears, partially thawed or 1 bunch fresh broccoli
1 pound of
flank steak, partially frozen, thinly sliced across grain
1 teaspoon of cornstarch
1/4 teaspoon of sugar
1/4 teaspoon of ground ginger
1 tablespoon of soy sauce
1 1/2 teaspoons of water
1 clove garlic, crushed
2 tablespoons of peanut oil
3 tablespoons of peanut oil
one 8 ounce can of sliced bamboo shoots, drained
1/2 cup of sliced fresh
mushrooms
1 1/2 teaspoons of salt
3/4 teaspoon of sugar
2 tablespoons of water
1 teaspoon of cornstarch
1 tablespoon of water
Hot Cooked white
rice |
|
Cut broccoli flowerets and stems into 1 1/2 inch lengths, about 1/2 inch wide, set aside. If using fresh broccoli, break flowerets with stems from large stems. Peel skin from large and small stems.
Cut steak slices into 2 x 1 inch pieces. In a small bowl combine 1 teaspoon of cornstarch, 1/4 teaspoon of sugar, ginger, soy sauce, 1 1/2 teaspoons of water and garlic, blend well. Stir in beef and set aside.
Preheat wok or a large heavy skillet about 3 minutes, pour in 2 tablespoons of oil. Add beef, stir fry 1 minute, until meat loses its red color. Return beef to bowl.
Heat remaining 3 tablespoons of oil in wok or skillet. Stir in broccoli, bamboo shoots and mushrooms, stir fry 2 minutes.
Add salt, remaining 3/4 teaspoon of sugar and 2 tablespoons of water, mix well. Cool 1 minute, stirring occasionally. Add meat, cook and stir 1 minute.
Blend together remaining 1 teaspoon of cornstarch and 1 tablespoon water. Add to wok or skillet. Cook, stirring until slightly thickened. Serve with rice. Makes 4 servings
|
|