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Beef And Broccoli Stir-Fry

vegetables, beef - other, stirfry - beef

8 ounces top sirloin grilling steak
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 onion; thinly sliced
3 cloves garlic; minced
1 tablespoon minced gingerroot
4 cups coarsely chopped broccoli
----Sauce----
2/3 cup chicken stock
1/4 cup hoisin sauce
2 tablespoons (each) oyster sauce and soy sauce
4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon Asian chili paste; or
hot pepper sauce

Sauce: In bowl or glass measure, whisk together stock, hoisin, oyster and soy sauces, cornstarch, vinegar, sesame oil and chili paste. Set aside. Cut beef across the grain into thin strips. Toss with cornstarch. In wok or large deep skillet, heat 1 tablespoon of the oil over high heat; stir-fry beef for 3 minutes or until browned but still pink inside. Transfer to bowl. Add remaining oil to wok; stir-fry onion, garlic and ginger for 1 minute. Add broccoli and 1/2 cup water. Cover and steam for about 3 minutes or until broccoli is tender-crisp. Pour in sauce. Stir-fry for 1 to 2 minutes or until sauce is thickened. Stir in beef and any juices; stir-fry for 1 minute. TIME-SAVER: Instead of cooking rice, serve the stir-fry with precooked Chinese noodles (1 pound). Toss them in at the end of cooking and heat through.

Contributor: Canadian Living Magazine, February, 2000

Yield: 2 servings

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