Wednesday, March 16, 2011


1 pound of flank steak
2 bell peppers (any color, sliced thin)
1 can of mushrooms (or 4 fresh cut into thin slices, optional)
1/2 pound of frozen broccoli (one package of frozen or 1 stalk of fresh cut up)
1 clove of garlic minced
1/2 cup of beef broth (chicken is ok as well)
1 tsp of sugar
4 tbs of oil (I use light tasting Olive oil)
1 table spoon of cornstarch mixed with 2 tbs of water

2 tbs of dry sherry or cooking sherry
2 tbs of soy sauce
1 tsp of minced ginger
1 green onion chopped

Partially freeze the meat. Cut across the grain into slices.
Cut the bell pepper in half. Remove the stem and seeds and cut into thin strips. Rinse the mushrooms under warm running water and slice. Thaw the frozen broccoli. Drain.
Combine the meat with the dry sherry, soy sauce, ginger and green onion. Marinate the meat for 20 minutes.
Heat a wok or frying pan and add 3 tablespoons oil. When the oil is hot, add the garlic and stir-fry briefly until fragrant. Add the sliced beef. Brown briefly, then stir-fry until it is nearly cooked through. Push up to the side of the wok.
Add 1 tablespoon oil in the middle of the wok. Add the broccoli. Stir-fry briefly, then add the mushrooms and the red pepper.
Add the beef broth and the cornstarch/water "slurry." Turn up the heat and stir to thicken. Sprinkle the sugar over top. Mix everything together and serve hot with rice or noodles.

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