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Spicy Beef & Broccoli Stir-Fry
by Janissa Bennett
serves: 6
  5 Points
1 Serving:
1/6 Stir-Fry and 1/3 c. Rice
Ingredients:
  3 Tbs   dry sherry
  3 Tbs   soy sauce
  4   large garlic cloves, minced
  1 tsp   Asian dark sesame oil
  1/4 tsp   red pepper flakes
  1/2 lb   beef tenderloin, trimmed & cut into strips
  1 tsp   cornstarch
  2 tsp   canola oil
  4 c   broccoli florets
  2 c   hot cooked brown rice
Directions:
  1. Stir together sherry, soy sauce, garlic, sesame oil, and pepper flakes in 1 cup glass measure. Transfer 1/4 cup of mixture to large ziplock bag, add beef. Squeeze out air and seal bag. Refrigerate 1 to 2 hours.

2. Add cornstarch and enough water to soy sauce mixture in cup to equal 1/3 cup, stir mixture until smooth.

3. Heat skillet over high heat until drop of water sizzles in pan, add canola oil and swirl to coat pan. Add beef and stir-fry until no longer pink, about 2 minutes. With slotted spoon, transfer beef to plate. Add broccoli to wok, stir-fry 3 minutes, then cover and cook 1 minute. Restir cornstarch mixture, add to wok along with beef. Stir-fry until sauce bubbles and thickens, about 2 minutes. Serve with rice.