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Beef, Broccoli, Mushroom Stir Fry

The main ingredients of this stir fry are all on sale this week at your favorite, local grocery store. See the ad in this week’s newspaper and on the web for other foods to complete your grocery list. INGREDIENTS 1 pound top sirloin steak 3 tablespoons water 7 tablespoons vegetable oil 4 tablespoons soy sauce 8 teaspoons cornstarch 6 tablespoons plus 1 cup canned low-salt chicken broth 1/4 white wine 4 teaspoons oriental sesame oil 1/2 teaspoon sugar 6 quarter-size slices peeled fresh ginger, minced 2 pounds broccoli, cut into florets (stems discarded) 1 pound mushrooms, sliced Steamed rice DIRECTIONS Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes. Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, wine, and next 2 ingredients in small bowl, stirring to dissolve cornstarch completely. Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes. Transfer broccoli to bowl. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds. Transfer mixture to platter. Serve immediately with steamed rice.

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