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STIR-FRY BEEF AND BROCCOLI
1
⁄
to
3
⁄
-lb. top round or sirloin
2
4
1 clove garlic, minced
dash ground ginger
2 tablespoons soy sauce, divided
2 tablespoons dry sherry, divided
⁄
cup beef broth
1
2
1
1
⁄
teaspoons cornstarch
2
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for
30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 table-
spoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at
room temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minute.
Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9
minutes or until beef is done. Remove meat and keep warm. Add vegetables.
Cover and cook 3 minutes or until vegetables are crisp tender. Stir mid-way
through cooking. Reduce temperature to 250° F. Blend meat into vegetables.
Stir broth mixture then pour over meat and vegetables. Heat, stirring, until
broth is hot and thickened. Serve over rice.
STEAK AU POIVRE
2 teaspoons black peppercorns or mixture
of black, green and pink peppercorns
1
⁄
to
3
⁄
-lb. boneless steak, (1 strip or sirloin steak)
2
4
3 tablespoons water
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.
Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet
temperature to 300° F. Add steak and cook, 7 minutes per side for medium-
rare, or until desired doneness. Remove steak from skillet and keep warm.
Add butter and green onion. Sauté, stirring for 1 minute. Combine
bourbon/beef broth and water; pour over green onions. Allow to cook, stir-
ring constantly, about 2 minutes or until sauce has thickened slightly. Cut
steak into serving portions. Return steak to skillet and spoon sauce over meat.
Heat 1 minute. Serve steaks with sauce spooned over meat.
1
⁄
teaspoon sugar
4
salt to taste
2 tablespoons sesame or peanut oil
3
⁄
cup broccoli flowerettes
4
1 to 2 medium carrots, bias sliced
⁄
onion, sliced in thin wedges
1
2
Hot cooked rice
1 tablespoon butter or margarine
1 green onion, sliced
3 tablespoons bourbon or beef broth
-13-
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