Beef and Broccoli
1/4 cup soy sauce
1/4 cup dry sherry
1 tblsp orange-flavored honey
1 tblsp (packed) chopped garlic
1 lb flank steak, cut diagonally across grain into thin strips
1 large head broccoli, cut into florets
2 tblsp vegetable oil
1 tblsp cornstarch
Cooked white rice
Whisk first 4 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well.
Heat oil in heavy large wok or skillet over high heat.
Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside.
Add meat to wok and stir-fry until almost cooked through, about 2 minutes.
Add broccoli and stir-fry until crisp-tender, about 2 minutes.
Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes.
Season to taste with salt and pepper. Serve over rice.
Source: epicurious.com
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© 2024 by Sarah Reitmeier