73°F
Sponsored by

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

Ingredients:
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)

Instructions:
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.

Comments:
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.

Page: [[$index + 1]]
comments powered by Disqus