Beef Broccoli Stir Fry
|Reduced-sodium soy sauce||2 Tablespoon|
|White vinegar||1 Tablespoon|
|Grated fresh ginger||1 Tablespoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Boneless beef top sirloin steak||12 Ounce|
|Broccoli||5 Ounce (1 Small Bunch)|
|Cooking oil||2 Teaspoon|
|Carrots||2 Medium, cut into 1/8 inch slices|
|Green onions||4 , sliced|
|Reduced sodium beef broth||3⁄4 Cup (12 tbs)|
|Hot cooked spaghetti/Rice||2 Cup (32 tbs)|
For marinade, in a medium bowl combine soy sauce, cornstarch, vinegar, ginger, -crushed red pepper, and garlic.
Trim fat from meat.
Cut meat across the grain into 1/8 -inch slices.
Add meat to marinade; toss to coat.
Cover and marinate at room temperature for 10 minutes.
Drain meat, discarding marinade.
Meanwhile, cut broccoli florets from stems.
If desired, peel stems.
Cut stems into 1/4 inch slices.
In a wok or large skillet heat 1 teaspoon of the oil over medium-high heat.
Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center.
Remove meat from wok.
Add the remaining 1 teaspoon oil to hot wok.
Add broccoli, carrots, and green onions; cook and stir for 1 minute.
Add beef broth; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, scraping up any brown bits on bottom of wok.
Return cooked meat to wok; heat through.