STIR-FRIED BEEF WITH BROCCOLI
By taking advantage of the variety of Oriental stir-fry sauces that are now widely available, you can whip up this meal in a flash
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2 cups broccoli florets
2 tablespoons vegetable oil
1 pound sirloin or flank steak, thinly sliced into 1/2-inch wide strips
1 medium onion, thinly sliced
1 red bell pepper, seeded and cut into strips
1/4 cup bottled Oriental stir-fry sauce, such as teriyaki or ginger
Medium saucepan (with lid)
Large heavy-duty frying pan or wok
||Steam or boil the broccoli in 1/2 inch of water until it is cooked but still crunchy (about 3 minutes).
Strain and transfer to a double layer of paper towel so the florets will dry a little before stir-frying.|
||Place a large frying pan or wok on HIGH heat and let it get very hot, about 90 seconds.
Add the oil and spread it around so it coats the bottom of the pan. Add the beef and cook, turning and
stirring, until the meat loses its pinkness, about 3 minutes. Remove the beef and transfer to a medium bowl.|
||Add the sliced onion and pepper to the pan and cook, stirring continuously until the vegetables
soften slightly, about 2 minutes.|
||Add the beef and broccoli to the pan, and stir to heat it through. Add the sauce and stir to
lightly coat all the ingredients. Serve immediately.|
Serve with white or brown rice, Chinese noodles, or thin pasta.|
Excerpted from DAD'S OWN COOKBOOK copyright © 1993 Bob Sloan.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.