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."
- 3/4 pound beef top sirloin steak, cubed
- 3 teaspoons canola oil, divided
- 2 cups fresh broccoli florets
- 2 cups fresh 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
- 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 the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
- In a small bowl, combine the 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 with rice if desired. Yield: 4 servings.
Originally published as Vegetable Steak Stir-Fry in Quick Cooking January/February 2003, p39
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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