Beef and Broccoli Stir Fry

If you’re getting bored with your usual stir fry sauce, here’s one from "Bon Appetit Keep It Simple" that’s fresh and delicious.  This is so good and easy, you’ll never buy prepared, expensive stir fry sauce again.

I confess, I never buy flank steak, but keep sirloin strip on hand, so I didn’t marinate mine quite as long.  The sauce is perfect, and except for the marinating time, you can prepare it in the time it takes to cook the rice.  If you want to garnish a platter of this, save a strip of orange peel or two.  I always save any citrus zest I have left over, so I used some right from the freezer.

Beef and Broccoli Stir Fry

     ¼    Cup  Soy Sauce

     ¼    Cup  Dry Sherry

  1         Tablespoon  Honey

  1         Tablespoon  Garlic -- chopped

  2         Teaspoons  Grated Orange Peel

  1         Pound  Flank Steak -- cut in thin strips, diagonally across grain

  1         Large Head  Broccoli -- cut into florets

  2        Tablespoons  Salad Oil (I used olive oil)

  1         Tablespoon  Cornstarch

Whisk first 5 ingredients in a large bowl to blend.  Add meat; toss to coat.  Cover and refrigerate at least 1 hour and up to 4 hours.  (I marinated my sirloin 45 minutes.)

Cook broccoli in large pot of boiling salted water 2 minutes.  Drain.  Rinse under cold water, drain well.

Heat oil in wok 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 more.

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 with hot rice.

4 Servings

Per Serving: 357 Calories; 19g Fat (49.3% calories from fat); 28g Protein; 17g Carbohydrate; 5g Dietary Fiber; 58mg Cholesterol; 1151mg Sodium.  Exchanges: 0 Grain (Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.

I used about 1 cup of dry rice to 2 cups of water; cook 20 minutes, let set 5 minutes, covered.