Beef and Broccoli Stir-Fry
The key to success with any type of stir-fry, is to have the ingredients prepped and ready before the cooking begins.
8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon packed brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 (2-inch) piece fresh ginger, peeled, minced
2 cups broccoli florets
1 tablespoon peanut or vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch
- Combine first 7 ingredients and refrigerate 4 hours or overnight.
- Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.
- Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just browned, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes.
- Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.
Makes 2 servings. (Increase recipe as needed.)