February 28, 2008

Beef & Broccoli

This was deliciously flavored, fast and easy! Tastes just like chinese takeout...but fresh (and no msg of course!)

3 tablespoons cornstarch , divided
1/2 cup water , plus 2 tablespoons water , divided
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal charcoal chuck steaks , cut into thin 3-inch strips
2 tablespoons vegetable oil , divided
4 cups fresh broccoli florets
1 small onion , cut into wedges
2 stalks celery, chopped into chunks
4 carrots, sliced
1/3 cup soy sauce
2.5 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli, carrots, celery and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.

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