ELECTRIC SKILLET STIR-FRY BEEF AND BROCCOLI

1/2 to 3/4-lb. top round or sirloin
1 clove garlic, minced
dash ground ginger
2 tablespoons soy sauce, divided use
2 tablespoons dry sherry, divided use
1/2 cup beef broth
1 1/2 teaspoons cornstarch
1/4 teaspoon sugar
salt to taste
2 tablespoons sesame or peanut oil
3/4 cup broccoli flowerettes
1 to 2 medium carrots, bias sliced
1/2 onion, sliced in thin wedges
Hot cooked rice (to serve)

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 tablespoon 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 degrees F. Add oil and heat 1 minutes.

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 vegetables to skillet. Cover and cook 3 minutes or until vegetables are crisp tender. Stir mid-way through cooking.

Reduce temperature to 250 degrees F. Blend meat into vegetables. Stir broth mixture then pour over meat and vegetables. Heat, stirring, until broth is hot and thickened.

Serve over rice.

Servings: 2
Source: Rival