Broccoli Beef Stir-fry

Serves 4

Ingredients:

3 tbsp. cornstarch, divided

½ c. water, plus

2 tbsp. water, divided

Fresh minced garlic (or ½ tsp. garlic powder)*

1 lb. boneless round steak or charcoal chuck steak, cut into 3-inch strips

2 tbsp. vegetable oil, divided

4 c. broccoli florets, blanched**

1 small onion, cut into wedges

⅓ c. soy sauce***

2 tbsp. brown sugar

Fresh finely grated ginger (or 1tsp. ground ginger)*

Hot cooked rice

Directions:

In a bowl, combine 2 tbsp. cornstarch, 2 tbsp. water, and garlic until smooth.

Add beef and toss.

In a large skillet or wok, over medium high heat. Stir-fry beef in 1 tbsp. oil until beef reaches desired doneness; remove and keep warm.

Stir-fry broccoli and onion in remaining oil for 4-5 minutes.

Return beef to pan

Combine soy sauce, brown sugar, ginger, and remaining cornstarch and water until smooth; add to the pan.

Cook and stir for 2 minutes.

Serve over rice

(From Ruth Stahl, Taste of Home magazine)

Lisa’s notes:

*I like to use fresh ingredients because it adds so much more flavor than the powder and I think helps the texture

**I learned a few tips about blanching that gave the broccoli the right firmness/doneness: Boil water in pot. While boiling, fill a medium-large bowl with ice cold water (or water with ice in it). Once water in pot is boiling, put broccoli in and cook for 1-2 minutes (bright green, but still fairly firm). Transfer immediately to ice water to stop cooking process. Once cooled, drain and set aside until ready to use.

***I like more sauce than recipe calls for, so I increase amounts (but not double the amount).