Oriental Beef Stir-Fry
There's no need to discard the broccoli stems when preparing fresh broccoli. Peel and cut them into matchstick-size pieces, and cook them along with the florets or serve in salads or as snacks.
1 lb sirloin steak
4 green onions
10 oz beef broth
1 Tbsp cornstarch
1 Tbsp soy sauce
2 Tbsp vegetable oil
1 clove garlic, minced
2 cup broccoli, chopped
7 oz water chestnuts, sliced
4 oz mushroom, sliced
10 oz frozen snow peas
Cut steak into thin slices. Cut green onions into 1-inch pieces. Combine broth, cornstarch and soy sauce in a small bowl; mix until cornstarch dissolves. Set aside.
Heat oil in a large skillet or wok over medium-high heat. Add steak and garlic. Stir-fry for 3 minutes or until browned. Remove with slotted spoon; keep warm.
Add broccoli, water chestnuts, green onions and mushrooms to skillet. Stir-fry for about 3 minutes. Return steak to skillet. Add snow peas.
Add broth mixture to skillet. Cook, stirring continually, for 3 minutes or until thickened.
Reduce vegetable preparation time. Use a large package of a frozen mixed vegetable medley instead of the fresh vegetables. Use a wok or an extra-large pan to speed cooking time. The larger cooking surface will allow the food to heat faster.