Wine & Dine:Beef & Broccoli Stir Fry

Wine & Dine:Beef & Broccoli Stir Fry

This week, Kris Allen has a delicious bottle of Line 39 Merlot that goes perfectly with her Beef & Broccoli Stir Fry recipe.
Easy Beef and Broccoli Stir-Fry

Yield: 4 servings

1 pound beef sirloin cut into 1- inch pieces
1 cup sliced onion
1 tablespoons of fresh ginger
2 cloves fresh garlic
1 tablespoon soy sauce
2 tablespoons peanut oil
1/2 cup chicken broth
1/4 cup oyster sauce
1 tablespoon Rumford Cornstarch
3 cups broccoli florets
Hot cooked rice (optional)

Combine beef, onions, ginger, garlic, and soy sauce in a medium glass bowl. Heat wok or large skillet over medium-high heat. Add oil; heat until hot.
Combine chicken broth, oyster sauce and Rumford Cornstarch; mixing until smooth; set aside. Add beef mixture, to heated wok; stir-fry 2 to 3 minutes
or until beef is medium rare in center. Remove and reserve. Add broccoli and water to wok, cover and steam 3 to 4 minutes or until crisp-tender.
Remove and reserve. Cook reserved broth mixture about 1 minute or until sauce boils and starts to thicken. Return beef mixture and broccoli along with
any juices to wok, heat thoroughly. Serve over hot cooked rice, if desired.

This is a great use of any leftover beef from your Sunday roast. It is more economical to cut up the vegetables for the stir-fry yourself, but if you are
really pinched for time, the salad bar in your grocery store is a great prep cook.

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