Recipe: Thai-Style Beef and Broccoli Stir-Fry

THAI-STYLE BEEF AND BROCCOLI STIR-FRY

1/4 cup beef broth
2 tbsp Thai fish sauce (or soy sauce)
2 tbsp cornstarch
1 tsp finely grated lime rind
1 tbsp fresh lime juice
2 tsp granulated sugar
2 tsp sesame oil
1 lb beef, cut in stir-fry strips
3 cups small broccoli florets
1 (14 oz) can baby corn, drained and cut cobs in half
3 cloves garlic, minced
2 tsp minced ginger
1 tsp minced seeded hot chili pepper
1 1/2 cups tomatoes, seeded and chopped
1/3 cup slivered fresh basil leaves

Combine beef broth, fish sauce, cornstarch, lime rind and juice, sugar and sesame oil in large sealable freezer bag. Add beef strips; seal bag, squeezing gently to massage marinade into beef. Refrigerate for 15 minutes.

WHEN READY TO COOK:
Drain meat though colander set over bowl, reserving marinade.

Stir-fry beef strips using medium-high heat in hot, lightly oiled non-stick skillet for 2 minutes or until browned but still pink inside. Transfer meat to a clean bowl.

Stir-fry broccoli in the same skillet for 3 to 5 minutes or until almost tender-crisp.

Add baby corn, garlic, ginger and hot pepper; stir-fry for 30 seconds or until corn is starting to brown.

Return beef to skillet along with any juices in bowl and reserved marinade. Bring to boil; cook, stirring, for 1 to 2 minutes or until sauce is bubbly and thickened.

Stir in tomatoes and heat through.

Remove from heat; stir in basil.

Makes 4 servings
Source: The Toronto Star, October 30, 2008