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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3/4 lb boneless beef sirloin, cubed |
3 teaspoons vegetable oil, divided |
2 cups broccoli florets |
2 cups cauliflower florets |
2 cups julienned carrots |
6 cloves garlic, minced |
1 tablespoon cornstarch |
3/4 cup beef broth |
1/3 cup sherry wine |
1 tablespoon water |
1 tablespoon soy sauce |
1/2-1 teaspoon fresh grated ginger |
2 medium tomatoes, cut into wedges |
hot cooked rice |
Directions:
1. In a big skillet or wok, heat 2 teaspoons of oil until hot.
2. Stir-fry steak until no longer pink; remove steak but keep warm.
3. In the same pan, heat the rest of the oil; add the next 4 ingredients and stir-fry until veggies are crisp-tender; remove from heat.
4. In a mixing bowl, add cornstarch, broth, sherry, water, soy sauce and ginger; stir until smooth.
5. Return beef to the pan with the veggies; stir in cornstarch mixture.
6. Bring mixture to a boil; cook and stir for 2 minutes or until thickened.
7. Add tomatoes and cook until heated through.
8. Serve over rice.
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