February 9, 2010

Chinese Beef and Broccoli

The flavor in this is really good.  Just make sure that you get good beef. It isn't worth eating if you don't. . .

3 tbsp. teriyaki sauce, divided
3 tsp. cornstarch, divided
1 lb. lean beef, such as top sirloin, sliced for stir fry
4 c. broccoli florets
1 c. sliced red peppers
2 tsp. veggie oil
1 tsp. grated fresh ginger
2 garlic cloves, minced
3/4 c. chicken broth
Prepared rice

Combine 2 tbsp. teriyaki sauce, 2 tsp. cornstarch and the beef in a small bowl.  Refrigerate 15 minutes or up to 10 hours. Place broccoli and pepper and 3 tbsp. water in a large bowl and cover tightly. Microwave on med. high for 5 minutes.
In a large non stick skillet, heat 1 tsp. oil over over high heat. Add beef and cook, stirring, until browned, about 2 minutes. Transfer to bowl with cooked veggies.
Dissolve remaining cornstarch in 1 tbsp. water. Heat remaining oil in skillet; add ginger and garlic. Cook 30 sec. then stir in broth and remaining teriyaki sauce; bring to a boil. Whisk in cornstarch mixture and boil 1 minute. Stir in beef, broccoli, and peppers and cook until just heated through. Serve over rice.

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