Serves: 4
Total Calories: 245
If desired, use tenderizer on steak according to label directions. With a large sharp knife, slice meat across the grain in very thin strips 3 to 4 inches long. In a small bowl, sprinkle meat with 2 tablespoons of the cornstarch and sherry. Mix well set aside.
In a small bowl, mix bouillon, soy sauce, remaining 1 tablespoon cornstarch, and sugar until sugar is dissolved set aside.
In a 10-inch non-stick skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry onion and garlic 1 minute or until onion is limp. Add carrots and broccoli stems. Stir-fry 1 minute longer. Transfer vegetables to a bowl.
Heat 1/2 tablespoon oil in skillet. Stir-fry steak until no longer pink. Stir bouillon mixture and pour over steak. Stirring, bring to a boil. Add broccoli flowerets and reserved vegetables. Reduce heat to low, cover, and simmer 3 minutes or until vegetables are crisp-tender. Serve with rice.
This Steak and Broccoli Stir-Fry recipe is from the Budget Cookbook. Download this Cookbook today.
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