Recipe - Quick Beef With Broccoli

One half pound Lean boneless top round
steak
Three fourths ounce Sundried tomatoes, (10)
packed without oil
One half cup Boiling water
Vegetable cooking spray
One half teaspoon Vegetable oil
2 cup Fresh broccoli flowerets
One fourth cup Sliced green onions
1 Clove garlic, minced
2 teaspoon Cornstarch
6 tablespoon Chablis or other dry white
wine
One fourth cup Lowsodium soy sauce
2 cup Hot cooked rice, cooked
without salt or fat

Trim fat from steak. Slice steak diagonally across grain into thin strips.

Combine tomatoes and water; let stand 5 minutes. Drain; thinly slice, and
set aside.

Coat a wok or large non stick skillet with cooking spray; place over
mediumhigh heat until hot. Add steak; stirfry 2 minutes. Remove steak
from wok; set aside, and keep warm. Add oil to wok; place over medium high
heat until hot. Add broccoli; stirfry 3 minutes. Add tomato, green onions,
and garlic; stirfry 1 minute.

Combine cornstarch, wine, and soy sauce; stir well. Add cornstarch mixture
and beef to wok; stirfry 1 minute or until sauce is thickened and bubbly.
Yield: 2 servings (serving size: 1 cup steak mixture and 1 cup rice).

Per serving: 625 Calories; 16g Fat (24% calories from fat); 35g Protein;
78g Carbohydrate; 67mg Cholesterol; 1283mg Sodium

Serving Ideas : Serve over rice.

Recipe by: Cooking Light, May 1994, page 126

Posted to MCRecipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.