Rival S160 - Manual (Page 15)

RECIPES
STIR-FRY BEEF AND BROCCOLI
1 ⁄
2
to 3 ⁄
4
-lb. top round or sirloin 1 ⁄
4
teaspoon sugar
1 clove garlic, minced Salt to taste
Dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided 3 ⁄
4
cup broccoli flowerettes
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced
1 ⁄
2
cup beef broth 1 ⁄
2
onion, sliced in thin wedges
1 1 ⁄
2
teaspoons cornstarch Hot cooked rice
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for
30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 table-
spoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at
room temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350 °F
/175 °C . Add oil and heat 1
minute. Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to
9 minutes or until beef is done. Remove meat and keep warm. Add vegeta-
bles. Cover and cook 3 minutes or until vegetables are crisp tender. Stir mid-
way through cooking. Reduce temperature to 250 °F
/120 °C . Blend meat into
vegetables. Stir broth mixture then pour over meat and vegetables. Heat, stir-
ring, until broth is hot and thickened. Serve over rice.
-E15-