1/4 C soy sauce
1 T cornstarch
2 T vegetable oil
1 boneless beef top sirloin steak (1 1/2 pounds), trimmed
3 C broccoli flowerets
1 med. onion
1 med. red pepper
2 garlic cloves, pressed
1 tsp. peeled fresh ginger root, finely chopped
1/4 tsp. red pepper flakes
1/2 c. beef broth
Whisk together soy sauce, cornstarch and 1 T of the oil. Cut steak lengthwise in half and then crosswise into 1/4" strips. Add beef to soy sauce mixture; toss to coat. Cover and refrigerate 15 min. to marinate. Cut broccoli into flowerets and onion into thin wedges. Cut bell pepper into thin 2" strips. Heat 1 tsp. of the remaining oil over medium-high heat. Add half of the beef, garlic, ginger and red pepper flakes to skillet. Stir fry until outside surface of beef is no longer pink. Remove from skillet and keep warm. Add 1 more tsp. of oil to the skillet and heat until hot. Stir-fry the rest of the beef, garlic, ginger and red pepper flakes. Remove from skillet. Heat remaining 1 tsp. oil in same skillet until hot. Add broccoli, onion and bell pepper until crisp-tender. Return beef to skillet, add broth. Bring to a boil for 1 minute, stirring until sauce is slightly thickened. 4 servings. Serve over hot cooked rice or Asian noodles.
Recipe from Janel
2 T vegetable oil
1 boneless beef top sirloin steak (1 1/2 pounds), trimmed
3 C broccoli flowerets
1 med. onion
1 med. red pepper
2 garlic cloves, pressed
1 tsp. peeled fresh ginger root, finely chopped
1/4 tsp. red pepper flakes
1/2 c. beef broth
Whisk together soy sauce, cornstarch and 1 T of the oil. Cut steak lengthwise in half and then crosswise into 1/4" strips. Add beef to soy sauce mixture; toss to coat. Cover and refrigerate 15 min. to marinate. Cut broccoli into flowerets and onion into thin wedges. Cut bell pepper into thin 2" strips. Heat 1 tsp. of the remaining oil over medium-high heat. Add half of the beef, garlic, ginger and red pepper flakes to skillet. Stir fry until outside surface of beef is no longer pink. Remove from skillet and keep warm. Add 1 more tsp. of oil to the skillet and heat until hot. Stir-fry the rest of the beef, garlic, ginger and red pepper flakes. Remove from skillet. Heat remaining 1 tsp. oil in same skillet until hot. Add broccoli, onion and bell pepper until crisp-tender. Return beef to skillet, add broth. Bring to a boil for 1 minute, stirring until sauce is slightly thickened. 4 servings. Serve over hot cooked rice or Asian noodles.
Recipe from Janel
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