Ingredients:
1 tbsp. cornstarch
2 tbsp. soy sauce
1 lb. beef stir fry
5 tbsp. oil ½ c. beef broth
¼ c. onion, chopped
1 clove garlic, minced
½ c. carrot strips
2 c. broccoli flowerets
¼ tsp. red pepper, crushed, dried
Directions:
In bowl stir cornstarch and soy sauce. Add beef to coat. · Cover and refrigerate 4 hours or overnight. Drain, reserve marinade. · In large skillet or wok, heat 2 tablespoons oil over medium high heat. Add onion, garlic and red pepper. Stir fry 2 minutes. · Remove with slotted spoon to large bowl. Add mushrooms to skillet. Stir fry 1 minute. Remove to bowl. Add 2 tablespoons oil. Add carrots and broccoli. · Stir fry 2 minutes or until tender crisp. Remove to bowl. Add 1 tablespoon oil. Add beef. Stir fry 3 minutes or until lightly browned. · Add broth and reserved marinade (If you dont have any leftover Marinade, mix 1 t. cornstarch with 2 t. soy sauce.) Stir constantly bring to boil over medium heat and boil 1 minute. · Add vegetables. Cook 2-3 minutes until heated. Serve over rice.
