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Stir-Fry Beef and Broccoli
⁄
to
⁄
-lb. top round or sirloin
1
3
2
4
1 clove garlic, minced
Dash ground ginger
2 tablespoons soy sauce, divided
2 tablespoons dry sherry, divided
1
⁄
cup beef broth
2
1
⁄
teaspoons cornstarch
1
2
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30
to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon soy
sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room
temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt;
set aside. Set skillet temperature to 350° F. Add oil and heat 1 minute. Drain meat,
discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until beef is
done. Remove meat and keep warm. Add vegetables. Cover and cook 3 minutes or
until vegetables are crisp tender. Stir mid-way through cooking. Reduce
temperature to 250° F. Blend meat into vegetables. Stir broth mixture then pour
over meat and vegetables. Heat, stirring, until broth is hot and thickened. Serve
over rice.
Steak Au Poivre
2 teaspoons black peppercorns or mixture
of black, green and pink peppercorns
1
⁄
to
3
⁄
-lb. boneless steak,
2
4
(1 strip of sirloin steak)
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 300° F. Add steak and cook, 7 minutes per side for medium-rare,
or until desired doneness. Remove steak from skillet and keep warm.
Add butter and green onion. Sauté, stirring for 1 minute. Combine bourbon/beef
broth and water; pour over green onions. Allow to cook, stirring constantly, about
2 minutes or until sauce has thickened slightly. Cut steak into serving portions.
Return steak to skillet and spoon sauce over meat. Heat 1 minute. Serve steaks
with sauce spooned over meat.
10
⁄
teaspoon sugar
1
4
Salt to taste
2 tablespoons sesame or peanut oil
3
⁄
cup broccoli flowerettes
4
1 to 2 medium carrots, bias sliced
1
⁄
onion, sliced in thin wedges
2
Hot cooked rice
1 tablespoon butter or margarine
1 green onion, sliced
3 tablespoons bourbon or beef broth
3 tablespoons water
11
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