Vegetable Steak Stir-Fry
Quick Cooking
- try a FREE ISSUE today!
Sirloin steak and fresh vegetables take center stage in this showstopper from Pamela Brandal. "While I don't have much time to cook, I like to experiment with food," says the Park City, Illinois reader. "This quick dish is a favorite."
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 20 min.
Ingredients:
- 3/4 pound boneless beef sirloin steak, cubed
- 3 teaspoons canola or vegetable oil, divided
- 2 cups broccoli florets
- 2 cups cauliflowerets
- 2 cups julienned carrots
- 6 garlic cloves, minced
- 1 tablespoon cornstarch
- 3/4 cup beef broth
- 1/3 cup sherry or additional broth
- 1 tablespoon water
- 1-1/2 teaspoons soy sauce
- 1/4 teaspoon ground ginger
- 2 medium tomatoes, cut into wedges
- Hot cooked rice, optional
Directions:
In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
In a bowl, combine cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve over rice if desired. Yield: 4 servings.