Recipe - Beef And Broccoli Stir-Fry

Quickcooking brown rice
1 tablespoon Plus 1 teaspoon vegetable
oil
1 pound Beef strips for stirfry
(such as beef round steak)
3 teaspoon Cornstarch, divided
2 Cloves garlic, minced
One fourth teaspoon To One half teaspoon red pepper
flakes
1 Sweet onion, halved and
cut or sliced up
1 Bag (8 oz.) fresh broccoli
florets
One half cup StirFry Sauce (recipe
follows)
One half cup Chicken broth
1 bn (3 cups) watercress

STIR FRY SAUCE
1 cup Reducedsodium soy sauce
1/3 cup Dry sherry
4 teaspoon Grated fresh ginger
2 teaspoon Sugar

1. Prepare brown rice according to package directions for 4 servings.

2. Meanwhile, heat 1 tablespoon oil in large, deep skillet or wok over high
heat until shimmering. Toss beef with 2 teaspoons cornstarch in medium
bowl. Add to skillet and cook, stirring, until no longer pink, 1 to 2
minutes. With slotted spoon, transfer to clean bowl.

3. Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper flakes
and onion; cook, stirring, 30 seconds. Stir in broccoli and StirFry Sauce.
Dissolve remaining 1 teaspoon cornstarch in chicken broth; add to skillet
and cook, stirring occasionally, until broccoli is tender, 5 minutes.

4. Return beef to skillet with watercress and cook, stirring, 1 minute
more. Serve with brown rice. Makes 4 servings.

STIRFRY SAUCE: Combine all ingredients in jar with tightfitting lid. Stir
until sugar is dissolved. Refrigerate up to 2 weeks. Shake before using.
Makes
1 One half cups.

PER SERVING: Calories 440, Total Fat 21 g, Saturated Fat 6 g, Cholesterol
71 mg, Sodium 1,052 mg, Carbohydrates 35 g, Protein 30 g

Recipe by Cathy Luchetti's Hot Flash Cookbook
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Jun 03, 1998