Beef and Mushroom Stir Fry with Tomatoes and Broccoli
|Brown rice||1 1⁄4 Cup (20 tbs)|
|Lean trimmed boneless beef top sirloin/London broil||12 Ounce, cut into 1/4-thick slices|
|Reduced-sodium soy sauce||3 Tablespoon|
|Garlic||3 Clove (15 gm), minced|
|Toasted sesame oil||1⁄2 Teaspoon|
|Vegetable broth||1⁄2 Cup (8 tbs)|
|Shao hsing rice cooking wine/Sherry||1 Tablespoon|
|Canola oil||1 Tablespoon|
|Minced ginger||2 Teaspoon|
|Mixed mushrooms||12 Ounce, sliced (Such As White Button, Stemmed Shiitake, Cremino, And/Or Portobello)|
|Small broccoli florets||8 Cup (128 tbs)|
|Tomatoes||3 Medium, cut into thin wedges|
Prepare the rice according to package directions.
Meanwhile, in a small bowl, combine the beef, 1 tablespoon of the soy sauce, the garlic, and sesame oil.
Toss well and marinate for 20 minutes.
In a cup, combine the broth, wine (if using), cornstarch, and the remaining 2 tablespoons soy sauce until blended.
Heat 1 1/2 teaspoons of the canola oil in a large skillet over high heat.
Add the ginger and cook, stirring, for 30 seconds.
Carefully and quickly place the beef slices in the skillet.
Cook, 'without stirring, for 1 minute (otherwise, the beef will steam instead of brown).
Begin stirring the beef, for 1 minute only, until it is browned but still pink in the center.
Place in a clean bowl.
Add the remaining 1 1/2 teaspoons oil to the skillet.
Add the mushrooms and cook, stirring frequently, for 5 minutes, or until the mushrooms are browned and their juices have evaporated.
Add the broccoli and tomatoes.
Sprinkle with the salt and cook, stirring occasionally, for 2 minutes, or until the vegetables begin to soften.
Stir the cornstarch mixture again and pour into the skillet.
Cook, stirring, for 3 minutes, or until the mixture is thickened and bubbly and heated through.
Stir in the beef and any juices in the bowl and heat briefly.