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Serves: 4
Total Calories: 1,078

2 2/3 tablespoons sesame oil
1/2 lemon - squeeze juice from lemon
1 tablespoon soy sauce mixed with 1 tablespoon water
1 clove garlic
1 tablespoon ginger
1 1/4 pounds beef sirloin steaks or rump, cut across the grain into 3/4 inch by 1/2 inch stips
1 head broccoli top cut into small flowerets, stems peeled and cut into julienne stips.
1 tablespoon frozen apple juice concentrate thawed
4 cups white rice cooked

In a bowl, prepare the marinade by whisking together 2 tablespoon oil, the lemon juice, soy sauce, and ginger. Add the beef and stir to cover with the marinade. Let sit at room temperature for 30 minutes.
Bring a pot of water to a boil. Add the broccoli and cook until tender, about 4 minutes. Drain and rinse under cold running water. Drain again and pat dry.
In a small bowl, dissolve the cornstarch in a little bit of cold broth. Add the remaining broth and apple juice concentrate and stir to blend.
Heat the remaining 2 teaspoon oil (2/3 tablespoon) over high heat. Drain the beef and add it to the hot oil. Stirring continually, quickly saute the beef until it is browned all over, about 2 minutes and set aside. Add the beef broth to the skillet, and let it come to a boil, stirring until it thickens. Add the beef and the broccoli to the sauce in the skillet, and cook until heated through, 1 to 2 minutes. Serve over white rice.

Nutritional Facts:

Serves: 4
Total Calories: 1,078
Calories from Fat: 263

More Recipes from the DVO Recipe Book Cookbook:
Beef Stroganoff
Beef and Broccoli
Chicken Enchiladas
Chicken Kiev
Fettuccini Primavera
Green Bean/Red Pepper Medley
Honey Carrots
Lemon Chicken
Stuffed Jumbo Shells