Page 95 - South Mississippi Living - February, 2016

BROCCOLI BEEF STIR-FRY
INGREDIENTS
1 lb. lean sirloin steak, sliced across the grain quarter- inch thick, then cut into pieces 2 inches long, all visible fat discarded
2 lb. broccoli, separated into florets and cut in half, peel stem and cut diagonally into 1/4 inch slices
1 tbsp. cornstarch
1 tbsp. low-sodium soy sauce
2 tbsp. sherry or wine (red or white) 1/4 tsp. sugar
1/2 tsp. honey
5 tbsp. water
cooking spray
3 clove garlic, minced
3/4 cup low-sodium chicken broth 1 1/2 cups brown rice, cooked to
package instructions
DIRECTIONS
Prepare the beef, set aside.
Prepare the broccoli, set aside. Combine the soy sauce, cornstarch, sherry or wine and honey in a medium sized bowl and marinate the beef in this mixture for 15-30 minutes.
Add the water to a 10-12 inch heavy skillet with a lid and bring to a boil. Add the broccoli, bring to a boil again, cover and reduce heat to steam for about 5 minutes. Broccoli should be starting to get tender, be bright green, but still crunchy.
Remove the broccoli and remaining liquid from the pan and wipe clean. Coat the pan with cooking spray and heat to medium high.
Add the beef, marinade liquid and garlic. Stir fry quickly for 1-2 minutes, until it loses most of its redness. Be careful not to burn the garlic, or it will taste bitter.
Add the broccoli and its cooking liquid, stir frying for 1 minute to reheat.
Pour in the broth and stir well, bring
to a boil, then lower heat and simmer until the sauce starts to thicken, about 3-5 minutes.
Serve immediately with cooked rice.
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