Beef And Broccoli Skillet
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Boneless beef||2 Pound, sliced very thin and cut diagonally in 4 x 1/2 inch strips (Round Or Chuck)|
|Chicken broth||3 Cup (48 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Soy sauce||3 Tablespoon|
|Canned bean sprouts||32 Ounce|
Cut broccoli into pieces about 2 1/2 inches long and 1/4 inch thick; set aside.
Heat 2 tablespoons of the olive oil with garlic in a large skillet; add beef pieces and cook until evenly browned.
Remove beef from skillet; set aside.
Pour remaining oil into skillet.
Add broccoli; cook over high heat 1/2 minute, tossing constantly.
Pour broth slowly into skillet; cover and cook 3 minutes.
Remove broccoli; keep warm.
Blend in a mixture of cornstarch, cold water, soy sauce, and salt.
Bring to boiling, stirring constantly, and cook until mixture thickens.
Add bean sprouts, broccoli, and beef; toss to mix, then heat thoroughly.