Beef and Broccoli Stir Fry
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INGREDIENTS Quick-cooking brown rice
1 tablespoon plus 1 teaspoon vegetable oil
1 pound beef strips for stir-fry (such as beef round steak)
3 tablespoons cornstarch, divided
2 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
1 onion, halved and sliced
1 bag (8-ounces) fresh broccoli florets
1/2 cup Stir-Fry Sauce
1/2 cup chicken broth
1 bunch (3 cups) watercressSTIR-FRY SAUCE
1 cup soy sauce
1/3 cup dry sherry
4 teaspoons grated fresh gingerroot
2 teaspoons sugarSTIR-FRY SAUCE - Combine all ingredients in jar with tight-fitting lid. Stir until sugar is dissolved. Refrigerate up to 2 weeks. Shake before using. (Makes 1-1/2 cups)
Prepare brown rice according to package directions for 4 servings.
Meanwhile, heat 1 tablespoon oil in large, deep skillet or wok over high heat until shimmering. Toss beef with 2 teaspoons cornstarch in medium bowl. Add to skillet and cook, stirring, until no longer pink, 1 to 2 minutes. With slotted spoon, transfer beef to clean bowl.
Add remaining 1 teaspoon oil to skillet. Add garlic, red pepper flakes and onion; cook, stirring, 30 seconds. Stir in broccoli and Stir-Fry Sauce. Dissolve remaining 1 teaspoon cornstarch in chicken broth; add to skillet and cook, stirring occasionally, until broccoli is tender, about 5 minutes.
Return beef to skillet with watercress and cook, stirring, 1 minute more. Serve with brown rice.
Serves 4