Beef With Broccoli Recipe
Ingredients
| 1 pound lean round steak | ||
| Dry sherry | 2 Tablespoon, divided | |
| 1 tablespoon plus | ||
| Cornstarch | 2 Teaspoon, divided | |
| Sugar | 2 Teaspoon, divided | |
| Sesame oil | 2 Teaspoon, divided | |
| 2 teaspoons reduced-sodium soy sauce, divided | ||
| Salt | 1 Teaspoon, divided | |
| Broccoli | 1 pound | |
| 1/2 cup canned low-sodium chicken broth, undiluted | ||
| 1 tablespoon hoisin sauce | ||
| Ground white pepper | 1/2 Teaspoon | |
| Safflower oil | 1 Tablespoon | |
| Ginger root | 1 Tablespoon, minced | |
| Garlic | 2 Teaspoon, minced | |
| 1 medium-size sweet red pepper, cur into julienne strips | ||
| Sesame seeds | 1 Tablespoon, toasted | |
Directions
Partially freeze steak; slice diagonally across grain into 3- x Winch strips.
Combine 1 tablespoon dry sherry, 2 teaspoons cornstarch, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon reduced-sodium soy sauce, and 1/2 teaspoon salt in a large bowl; stir well.
Add meat, tossing gently; cover and marinate in refrigerator 1 to 4 hours, stirring occasionally.
Trim off large leaves of broccoli, and remove rough ends of lower stalks.
Wash broccoli thoroughly.
Cut off flowerets, and set aside.
Cut stalks into Winch slices; set aside.
Combine 1 tablespoon cornstarch and 1 tablespoon dry sherry in a small bowl; stir well.
Add chicken broth, hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon reduced-sodium soy sauce, 1/2 teaspoon salt, and white pepper; stir well and set aside.
heat electric wok or nonstick skillet to 325°.
Add safflower oil; allow to heat 1 minute.
Add gingerroot and garlic; stir-fry 30 seconds.
Add beef and marinade,- stir-fry 1 minute.
Add broccoli and sweet red pepper,stir-fry 2 minutes.
Add cornstarch mixture, stirring constantly.
Cover wok, reduce heat, and cook 2 minutes or until mixture is slightly thickened.
Sprinkle with sesame seed.
Combine 1 tablespoon dry sherry, 2 teaspoons cornstarch, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon reduced-sodium soy sauce, and 1/2 teaspoon salt in a large bowl; stir well.
Add meat, tossing gently; cover and marinate in refrigerator 1 to 4 hours, stirring occasionally.
Trim off large leaves of broccoli, and remove rough ends of lower stalks.
Wash broccoli thoroughly.
Cut off flowerets, and set aside.
Cut stalks into Winch slices; set aside.
Combine 1 tablespoon cornstarch and 1 tablespoon dry sherry in a small bowl; stir well.
Add chicken broth, hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon reduced-sodium soy sauce, 1/2 teaspoon salt, and white pepper; stir well and set aside.
heat electric wok or nonstick skillet to 325°.
Add safflower oil; allow to heat 1 minute.
Add gingerroot and garlic; stir-fry 30 seconds.
Add beef and marinade,- stir-fry 1 minute.
Add broccoli and sweet red pepper,stir-fry 2 minutes.
Add cornstarch mixture, stirring constantly.
Cover wok, reduce heat, and cook 2 minutes or until mixture is slightly thickened.
Sprinkle with sesame seed.
Chef
