"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beef and Broccoli Stir-Fry Recipe

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This recipe for Beef and Broccoli Stir-Fry, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christina O'Dowd
Added: Thursday, October 8, 2009


1/2 cup soy sauce
2 tbsp lemon juice
1 tbsp cornstarch
1 tbsp firmly packed dark brown sugar
1 clove garlic, crushed
1 tsp black pepper
2 tbsp vegetable oil,divided
2 lb top sirloin, sliced 1/4 in thick
1 medium onion, thinly sliced
2 medium heads of broccoli
2 tsp grated fresh gingerroot

In a small bowl, combine say sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.

Heat remaining oil in wok. Add onion and stir-fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to wok with 1/2 cup of water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.

Return beef to wok with soy sauce; add ginger. Bring to a boil and cook, stirring constantly until sauce thickens, about 2 minutes.

Serve hot over white rice. Make rice according to package directions.

Number Of Servings:
Number Of Servings:




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