BEEF WITH BROCCOLI
3 cups cooked rice, white or brown
1 lbs. lean round steak
1 tablespoon dry sherry, divided
2 teaspoons cornstarch
1 tablespoon cornstarch
2 teaspoons sugar, divided
2 teaspoons sesame oil
2 teaspoons reduce-sodium soy sauce, divided
1 lb. fresh broccoli
½ cup chicken broth
1 tablespoon hoisin sauce
½ teaspoon ground white pepper
1 tablespoon safflower oil
1 tablespoon ginger, freshly grated
2 teaspoons fresh garlic, minced
1 medium sweet red pepper cut in julienne strips
1 tablespoon sesame seeds, toasted
Prepare rice in saucepan according to package directions. Slice steaks diagonally across grain into ¼-inch strips. In large mixing bowl, combine; 1 tablespoon dry sherry, 2 teaspoons cornstarch, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, stir well. Add steak, tossing gently; cover and marinate in refrigerate 1 hour. With a paring knife, trim broccoli and remove tough ends of lower stalks. Cut off florets, set aside. Slice stalks in ¼-inch strips, set aside.
In small mixing bowl, combine 1 tablespoon cornstarch and 1 tablespoon dry sherry, stir well. Add chicken stock, hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and white pepper; stir well and set aside. Preheat skillet over medium heat, add safflower oil; allow to heat 1 minute. Add ginger and garlic, stir fry about 20-30 seconds. Add beef and marinade, stir fry 1 minute. Add broccoli and red peppers, stir fry 2-3 minutes to desired doneness. Add cornstarch mixture and continue to stir. Reduce heat to low; cover.
Cook 2 minutes or until mixture slightly thickens. Spoon beef with broccoli over rice.