 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | pound | Beef, top loin, coarse ground | 1 1/2 | tablespoons | sherry, cooking | 1 1/2 | tablespoons | soy sauce | 3/4 | clove | garlic minced | 1/3 | teaspoon | ground ginger | 2 1/4 | tablespoons | Oil, canola and soybean | 3/4 | bunch | broccoli florets | 1 1/3 | large | green onions | 1/2 | tablespoon | Cornstarch | 1/3 | can (10.5 oz) | beef broth, bouillon (consomme) condensed |
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Steps
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Sequence
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Step
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| | 1 | Cut Steak across grain on a slight diagonal into thin strips. In a medium bowl, combine sherry, soy sauce, garlic, and ginger. Add beef slices and toss to coat. | | 2 | In a wok, heat 1 1/2 Tbs oil over high heat until hot, swirling to coat sides of pan. Add beef and stir-fry until meat loses its red color, about 3 min. Remove to a plate. | | 3 | Add remaining oil to wok and heat over high heat. Add broccoli. Stir-fry until crisp-tender, 3-4 minutes. Add scallions. Stir-fry 2 min. Return beef to wok. | | 4 | Dissolve cornstarch in beef broth and stir into wok. Cook over high heat, stirring, until sauce boils and thickens. 1-2 min. |
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