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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 3 |
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My trusty Kikkoman Oriental Cookbook from 1993 has several wonderful recipies that are easy to make with simple ingredients that I usually have on hand. I also often substitue fresh ginger root with powered and always have a jar of pre-chopped garlic on hand. The sauce is a staple for all my beef stirfrys. If I don't have much time, I buy a package of Oriental frozen stir fry vegetables, which has a wonderful assortment and costs about $3. Ingredients:
1/2 lb boneless beef roast (sirloin, rib eye, or top loin) |
1 tablespoon cornstarch |
4 tablespoons soy sauce, divided |
1 teaspoon sugar |
1 teaspoon fresh gingerroot, minced |
1 garlic clove, minced |
1 lb fresh broccoli |
1 1/4 cups water |
4 teaspoons cornstarch |
3 tablespoons vegetable oil, divided |
1 onion, chunked |
hot cooked rice |
Directions:
1. Cut beef across grain at a diagonal into thin slices.
2. Combine 1 tablespoon each cornstarch, soy sauce, sugar, ginger, and garlic in a small bowl; stir in beef.
3. Let stand 15 minutes.
4. Meanwhile, remove flowerets from broccoli; cut in haf lenthwise.
5. Peel stalks; cut croswise into 1/8-ince slices.
6. Combine water, 4 teaspoons cornstarch and remaing soy sauce; set aside.
7. Heat 1 tablespoon oil in hot wok or large skillet over high heat.
8. Add beef and stir-fry for 1 minute; remove.
9. Heat remaining 2 tablespoons oil in same pan.
10. Add broccoli and onion; stir-fry for 4 minutes.
11. Stir in beef and soy sauce mixture.
12. Cook and sitr until mixture boils and tickens.
13. Serve immediately over rice.
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