Szechuan
Beef & Broccoli
½ lb.
boneless tender beef steak
¾ cup
beef broth or water
2 tbsp.
cornstarch
3 tbsp.
soy sauce
1 tbsp.
sherry
1 clove
garlic
2 tbsp.
vegetable oil
½ tsp.
red pepper flakes
2-3
broccoli crowns
1 medium
onion, chunked
1 medium
tomato, chunked
Slice steak
into strips. Combine 1 tbsp. cornstarch, 1 tbsp. soy sauce with sherry and
garlic in a small bowl; stir in beef and let stand 15-20 minutes.
In large
measuring cup combine beef broth, 1 tbsp. cornstarch, 2 tbsp. soy sauce, and red
pepper flakes. Set aside.
Heat 1
tbsp. vegetable oil in wok or large skillet over high heat. Add beef and stir-fry one minute; remove. Heat remaining oil in skillet; add onion and
broccoli, sprinkle with salt. Stir fry
3-5 minutes or until broccoli is to desired doneness. Add beef, soy sauce mixture and tomato. Cook and stir until mixture boils and begins
to thicken.
Serve
over rice.
© Crackerberries 2020
