Classic Oriental Beef
|Soy sauce||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Thin ginger slices||2 , minced|
|Boneless sirloin steak||2 Pound, cut into thin strips|
|Broccoli/One package (10 ounces) frozen broccoli spears, thawed||1⁄2 Bunch (50 gm)|
|Bean sprouts/2 cups canned bean sprouts, drained||1⁄2 Pound, drained|
|Canned water chestnuts||5 Ounce, drained and sliced (1 Can)|
In 2-quart oval microproof baking dish, combine soy sauce, sherry, water, sugar, garlic, and ginger.
Add steak strips and stir.
Cover with plastic wrap and let stand at room temperature 4 hours, stirring occasionally.
Cut onions into 2-inch pieces, including green part.
Cut broccoli stems diagonally into thin slices: break flowerets into individual pieces.
Rinse bean sprouts in cold water and drain.
Push meat to center of dish.
Place onions, broccoli, bean sprouts and water chestnuts in mixed arrangement around meat.
Cover dish with plastic wrap.
Cook on HI (max. power) 10 to 12 minutes.
Remove from oven and let stand 2 minutes.
Serve with hot cooked rice.