Saturday, July 24, 2010

Beef Broccoli Stirfry

This is the only way I can get Paul to eat his veggies. We usually have this for dinner twice or three times a month. It is so easy & yummy!

½ to ¾ lbs. top round or sirloin
1 clove garlic, minced
Dash ground ginger
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
1 cup beef broth
1 tablespoon cornstarch
½ teaspoon sugar
Salt to taste
2 tablespoons sesame or peanut oil
¾ cup broccoli flowerettes
¾ cup snow peas
1 to 2 medium carrots, bias sliced
½ onion, sliced in thin wedges
Cooked Jasmine Rice
Slice beef into thin slices and place in glass bowl. (Partially freeze beef for 30 to 60 minutes to make it easier to slice.) Add garlic, ginger, 1 tablespoon soy sauce and 1 tablespoon Worcestershire sauce. Toss to coat. Allow beef to stand, at room temperature for 30 minutes.
Combine remaining soy sauce, Worcestershire sauce with broth, cornstarch, sugar and salt. Set Aside.
Turn skillet or frying pan to 350 degrees and add oil. Heat 1 minute. Add meat to skillet. Stir fry 7 to 9 minutes or until beef is done. Remove meat, drain and keep warm. Add vegetables. Cover and cook 3 minutes or until the veggies are crisp tender. Stir midway through cooking to keep from burning. Reduce temperature to 250 degrees. Blend meat into veggies. Stir broth mixture then pour over meat and veggies. Heat, stirring until broth is hot and thickened. Serve over Jasmine Rice.

1 comment:

  1. Looks awesome!! Having this one for dinner tonight! Thanks Kayt!