Beef with Broccoli Stir-Fry Recipe

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Beef with Broccoli Stir-Fry

Name: Sarah Pistole
Base: MacDill AFB
Recipe: 1/2 cup soy sauce or 1/2 cup Tanaku Sauce 2 tbsp. lemon juice 1 tbsp. cornstarch 1 tbsp. firmly packed dark brown sugar 1 clove garlic, crushed 1 tsp. black pepper 2 tbsp. vegetable oil, divided 2 lbs. top sirloin, sliced 1/4-inch thick 1 medium onion, thinly sliced 2 medium heads broccoli 2 tsp. grated fresh ginger root In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside. Heat 1 tsp. vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm. Heat remaining oil in skillet. Add onion and stir-fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to skillet with 1/2 cup water. Bring to a boil, cover, reduce and simmer for 3 minutes. Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens. About 2 minutes. Serve hot. Serve over rice. Can be served with noodles added to stir-fry just before serving. About 6 servings.