Recipe: Beef and Broccoli Stir-Fry

BEEF AND BROCCOLI STIR-FRY

"The Chinese have a knack for doing the most with the fewest and simplest ingredients. By cutting tender beef into small pieces and stir-frying it with vegetables, they can make a little meat seem to be much more. This dish is also fast, colorful, and very good for a small, quick dinner."

3/4 pound beef tenderloin (fillet)
1/2 cup beef stock
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
4 tablespoons olive oil or peanut oil
1 pound broccoli florets
1 pinch red pepper flakes
Salt (to taste)
Hot cooked rice (for serving)

Cut the beef into strips about 1 inch long, 1/4 inch thick, and 1/2 inch wide. Set aside.

In a small cup or bowl, stir together the stock, cornstarch, soy sauce, and sherry; set aside.

In a wok or large heavy skillet, heat 2 tablespoons of the oil until very hot. Add the broccoli, then toss and stir it for 2 minutes. Cover and cook for 2 minutes more, tossing once or twice. Taste a piece; it should be crisp, but not raw. Cook for a minute or two longer if necessary. Remove to a side dish.

Return the skillet to high heat, add the remaining 2 tablespoons of oil and heat just until it is smoking hot. Add the strips of beef and stir and toss them rapidly for about 2 minutes, until they are brown outside but still pink inside.

Stir up the stock and cornstarch mixture and add it to the skillet. Add the broccoli and red pepper flakes, salt to taste, then stir and toss rapidly for about 1 minute, until the liquid has thickened and broccoli is heated through. Serve immediately. Serve with rice.

Makes 4 servings
Source: California The Beautiful Cookbook by John Phillip Carroll, with text by Virginia Rainey