Ingredients:
8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon Sherry
1 tablespoon brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced (or 1 teaspoon ginger powder)
2 cups broccoli florets
1 tablespoon peanut or vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch
8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon Sherry
1 tablespoon brown sugar
1 tablespoon oriental sesame oil
3 large garlic cloves, minced
1 2-inch piece fresh ginger, peeled, minced (or 1 teaspoon ginger powder)
2 cups broccoli florets
1 tablespoon peanut or vegetable oil
2 cups Chinese pea pods, trimmed
6 green onions, cut into 1-inch-long pieces
1/2 red bell pepper, sliced
1 teaspoon cornstarch
Preparation
Preparation:
Combine beef with next 6 ingredients to make marinade.
Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes, drain. Rinse under cold water to cool.
Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade.
Stir-fry beef until just browned, about 2 minutes. Remove beef from wok.
Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes.
Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.
Serve over bed of instant rice.
