Stir-Fried Beef and Broccoli

Stir Fry Sauce:

1/2 cup low sodium chicken broth
1/4 cup dry sherry
3 T. hoisin sauce
1 T. low-sodium soy sauce
2 t. cornstarch
1 t. toasted sesame oil


12 oz. flank steak, halved lengthwise and sliced into 1/4″ thick slices
2 t. low-sodium soy sauce
2 t. dry sherry
4 garlic cloves, minced
1 T. grated fresh ginger
3 t. canola or peanut oil
1 red bell pepper, cut into 3/4″ pieces
1 bunch broccoli, florets cut into 1″ pieces
1/2 cup water

Combine sauce ingredients and set aside.

Toss beef with soy sauce and dry sherry. and let marinate for a few minutes.

Heat 1 t. oil in a wok or nonstick skillet over high heat. Add beef and stir fry until lightly browned, about 2 to 3 minutes. Transfer to a clean bowl.

Add another 1 t. oil to skillet and add the bell pepper. Cook until crisp-tender, about 2 minutes. Transfer to the same bowl with beef.

Add broccoli and water to skillet, cover and steam 1 to 2 minutes. Uncover and cook until liquid evaporates and broccoli is crisp-tender, about 2 to 4 minutes longer.

Make a well in the center of the skillet and stir the garlic and ginger into the broccoli. Return the beef/bell pepper mixture to the skillet. Whisk the sauce and add it, stirring constantly until thickened, about 1 minute. Serve with brown rice.

Serves: 4 (Perfect dinner-for-two one night and leftovers for the next)

6 Poodles  (without the rice)