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Volume III
November 30, 2012

Weekly Home / Recipe Center

Steak and Broccoli Stir-Fry

Serves 4


unseasoned meat tenderizer (optional)
1/2 pound boneless beef top round steak or round steak
3 tablespoons cornstarch
2 tablespoons sherry
1 1/2 cups beef bouillon
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon vegetable oil
1 red onion cut in wedges
2 cloves garlic minced
1 cup carrot thin, diagonally sliced
1 cup broccoli peeled and thinly sliced stems
1/2 tablespoon vegetable oil
2 cups broccoli flowerets
white rice hot cooked

If desired, use tenderizer on steak according to label directions. With a large sharp knife, slice meat across the grain in very thin strips 3 to 4 inches long. In a small bowl, sprinkle meat with 2 tablespoons of the cornstarch and sherry. Mix well set aside.

In a small bowl, mix bouillon, soy sauce, remaining 1 tablespoon cornstarch, and sugar until sugar is dissolved set aside.

In a 10-inch non-stick skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry onion and garlic 1 minute or until onion is limp. Add carrots and broccoli stems. Stir-fry 1 minute longer. Transfer vegetables to a bowl.

Heat 1/2 tablespoon oil in skillet. Stir-fry steak until no longer pink. Stir bouillon mixture and pour over steak. Stirring, bring to a boil. Add broccoli flowerets and reserved vegetables. Reduce heat to low, cover, and simmer 3 minutes or until vegetables are crisp-tender. Serve with rice.

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