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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My family often requests this tasty stir-fry. It's great because it combines tender beef and nutritious vegetables in one dish. We enjoy it year-round but especially in summer, when I grow my own broccoli and onions. Plus, it doesn't heat up the kitchen. Ruth Stahl Shepherd, Montana Ingredients:
3 tablespoons cornstarch, divided |
2 tablespoons plus 1/2 cup water, divided |
1/2 teaspoon garlic powder |
1 pound boneless beef top round steak, cut into thin 3-inch strips |
2 tablespoons vegetable oil, divided |
4 cups fresh broccoli florets |
1 small onion, cut into wedges |
1/3 cup soy sauce |
2 tablespoons brown sugar |
1 teaspoon ground ginger |
hot cooked rice |
Directions:
1. In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat.
2. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm.
3. Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan.
4. In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
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