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Spicy Beef & Broccoli Stir-Fry by Janissa Bennett serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

5 Points
1 Serving:
1/6 Stir-Fry and 1/3 c. Rice

Ingredients:

3 Tbs

dry sherry

3 Tbs

soy sauce

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.

Categories:

Ethnic Foods
Main Dishes