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Beef & Broccoli Stir-Fry

Serve over hot cooked rice (we use brown rice or Basmati which is a nice light rice).

Ingredients

  • 1 lb. tenderloin cut into thin strips (cut partially frozen and cut across the grain)
  • 1 lb. fresh broccoli, cut into florets
  • 1 c. thinly sliced carrots or red pepper, optional
  • 2-3 c. cooked rice

Marinade

  • 1/2 c. Kikkoman low sodium soy sauce
  • 2 Tbls. white sugar
  • 2 t. minced garlic
  • 2 Tbls. cornstarch
  • 6 Tbls. dry cocktail sherry (liquor not cooking sherry)
  • 2 t. minced fresh ginger root
  • 1 c. water

Instructions

Mix marinade ingredients.

Add about 3 Tbls. of marinade to beef and marinade beef for about 2-6 hours. Reserve left over marinade in refrigerator for later.

Wash fresh broccoli and cut into florets
Can also use 1 cup thinly sliced carrots or red pepper strips.

Before starting stir-fry, prepare rice according to package directions.

Heat wok and add 2-3 Tbls. oil. If using carrots stir-fry before broccoli. Stir-fry broccoli (and peppers, if desired) 2-4 minutes; remove and set aside.

Add more oil (about 2 Tbls.) and stir fry meat until done. Do in two small batches.

Combine meat and broccoli (and carrots if using).

Add 1 cup of water to reserved marinade and pour into wok with meat and broccoli. Stir all together and cook until thickened.

NOTE: Refrigerate leftover sherry for another use. Keeps 6-9 months. Do a Search within this online cookbook for other recipes to use it in.