1 tablespoon soy sauce 2 teaspoons cider or red wine vinegar 1 garlic clove, minced 1/2 teaspoon sugar 1/4 pound sirloin steak, cut into 1/4-inch strips 1/4 cup broccoli florets 1/4 cup cauliflowerets 1/2 teaspoon vegetable oil 1/4 cup diced green or sweet red pepper 1/4 cup diced cabbage 1/4 cup sliced water chestnuts 2 green onion, sliced 3 tablespoons beef broth 1 teaspoon cornstarch Hot Cooked Rice
In a large resealable plastic bag or shallow glass container, combine the first four ingredients; add beef and turn to coat. Seal or cover and refrigerate for at least 10 minutes. In a skillet or wok, stir-fry broccoli and cauliflower in oil until vegetables begin to soften. Add beef and marinade; cook on medium-high for 3 minutes. Add green pepper, cabbage and water chestnuts; stir-fry for 2-3 minutes or until the vegetables are crisp-tender. Add onions. Combine broth and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve over rice.
Yield: 1 serving
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