Beef With Broccoli
|Lean round steak||1 Pound|
|Dry sherry||2 Tablespoon, divided|
|Cornstarch||5 Teaspoon, divided (1 Tablespoon Plus 2 Teaspoon)|
|Sugar||2 Teaspoon, divided|
|Sesame oil||2 Teaspoon, divided|
|Reduced-sodium soy sauce||2 Teaspoon, divided|
|Salt||1 Teaspoon, divided|
|Fresh broccoli||1 Pound|
|Canned low sodium chicken broth||1⁄2 Cup (8 tbs) (Undiluted)|
|Hoisin sauce||1 Tablespoon|
|Ground white pepper||1⁄2 Teaspoon|
|Safflower oil||1 Tablespoon|
|Minced fresh ginger root||1 Tablespoon|
|Minced fresh garlic||2 Teaspoon|
|Sweet red pepper||1 Medium, cut into julienne strips|
|Sesame seeds||1 Tablespoon, toasted|
Partially freeze steak; slice diagonally across grain into 3- x Winch strips.
Combine 1 tablespoon dry sherry, 2 teaspoons cornstarch, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon reduced-sodium soy sauce, and 1/2 teaspoon salt in a large bowl; stir well.
Add meat, tossing gently; cover and marinate in refrigerator 1 to 4 hours, stirring occasionally.
Trim off large leaves of broccoli, and remove rough ends of lower stalks.
Wash broccoli thoroughly.
Cut off flowerets, and set aside.
Cut stalks into Winch slices; set aside.
Combine 1 tablespoon cornstarch and 1 tablespoon dry sherry in a small bowl; stir well.
Add chicken broth, hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon reduced-sodium soy sauce, 1/2 teaspoon salt, and white pepper; stir well and set aside.
heat electric wok or nonstick skillet to 325°.
Add safflower oil; allow to heat 1 minute.
Add gingerroot and garlic; stir-fry 30 seconds.
Add beef and marinade,- stir-fry 1 minute.
Add broccoli and sweet red pepper,stir-fry 2 minutes.
Add cornstarch mixture, stirring constantly.
Cover wok, reduce heat, and cook 2 minutes or until mixture is slightly thickened.
Sprinkle with sesame seed.