Beef with Broccoli Stir-Fry |
| Name: |
Sarah Pistole |
| Base: |
MacDill AFB |
| Recipe: |
1/2 cup soy sauce or 1/2 cup Tanaku Sauce
2 tbsp. lemon juice
1 tbsp. cornstarch
1 tbsp. firmly packed dark brown sugar
1 clove garlic, crushed
1 tsp. black pepper
2 tbsp. vegetable oil, divided
2 lbs. top sirloin, sliced 1/4-inch thick
1 medium onion, thinly sliced
2 medium heads broccoli
2 tsp. grated fresh ginger root
In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.
Heat 1 tsp. vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.
Heat remaining oil in skillet. Add onion and stir-fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to skillet with 1/2 cup water. Bring to a boil, cover, reduce and simmer for 3 minutes.
Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens. About 2 minutes. Serve hot.
Serve over rice. Can be served with noodles added to stir-fry just before serving.
About 6 servings.
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