Ingredients: |
Ingredients: 1 (49.5 oz.) can beef broth
2 T. cornstarch
3 T. soy sauce
1 tsp. garlic powder
1/2 tsp. ginger, chopped
1/8 c. vegetable oil
2 lb. fresh or frozen broccoli
2 1/2 lb. beef round steak
5 c. rice, cooked
1/2 lb. onions, chopped
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Directions: |
Directions:Yield: 10 to 12 servings
Mix 1/4 c. of broth and cornstarch; set aside. Mix remaining broth with soy sauce, garlic and ginger in a saucepan. Bring to a boil. Add cornstarch mixture and stir until thickened.
Slice round steak into thin strips (works best if meat is slightly frozen). Heat oil in large skillet; add beef and onions. Stir until browned. Add broccoli and broth. Heat through. Serve over rice or egg noodles.
Variation: Combine 1/2 c. soy sauce, 2 T. lemon juice, 1 T. cornstarch, 1 T. brown sugar, 1 clove garlic, crushed and 1 tsp. black pepper. Set aside. In a large skillet, heat 1 T. oil over medium-high heat. Add 2 lbs. top sirloin, sliced thin. Stir-fry until almost cooked through, about 2 minutes. Transfer to plate and cover to keep warm. Heat 1 T. oil in skillet and add 1 medium onion, sliced thin. Stir-fry for 5 minutes. Add about 4 c. broccoli florets with 1/2 c. water; bring to a boil, cover, reduce heat and simmer 3 minutes. (May also add sliced carrots and mushrooms.) Return beef to skillet with soy sauce mixture; add 2 tsp. fresh ginger-root. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot. Good with brown or white rice. |
This recipe for Broccoli-Beef Stir Fry is from