Soy sauce and gingerroot add great flavor to this quick beef stir-fry. It couldn’t be simpler to make, but it’s definitely elegant enough to serve someone special. Charlene Chambers - Ormond Beach, Florida
- 2 teaspoons cornstarch
- 1/2 cup reduced-sodium beef broth
- 4 teaspoons reduced-sodium soy sauce
- 1 tablespoon minced fresh gingerroot
- 1 garlic clove, minced
- 1/2 pound beef top sirloin steak, thinly sliced
- 2 teaspoons sesame seeds, toasted, divided
- 2 teaspoons peanut or canola oil, divided
- 2 cups fresh broccoli florets
- 1 small sweet yellow pepper, julienned
- 1 cup hot cooked brown rice
- In a small bowl, combine the first five ingredients until blended; set aside.
- In a large nonstick skillet or wok, stir-fry beef and 1 teaspoon sesame seeds in 1 teaspoon oil until no longer pink. Remove and keep warm.
- Stir-fry broccoli in remaining oil for 2 minutes. Add pepper; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
- Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Sprinkle with remaining sesame seeds. Yield: 2 servings.
Originally published as Sesame Beef Stir-Fry in Healthy Cooking June/July 2010, p64
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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