1/2 lb. ROUND STEAK - sliced thin then cut bite-sized.
1/2 lb. (or 3 cups) fresh BROCCOLI florets
1/2 WHITE ONION - quartered
2 cups WATER
2-3 BEEF BOUILLON cubes
1 Tbl. CORN OIL
1 Tbl. CORN STARCH
1 Tbl. SOY SAUCE
1 Tbl. RED COOKING WINE
1 Tbl. BROWN SUGAR
1 1/2 teas. GROUND GINGER
1 teas. GROUND MUSTARD
1 teas. GARLIC POWDER
Boil bouillon in water, stirring, until dissolved. Remove from heat and stir in soy sauce, wine, sugar, ginger, mustard and garlic.
Then, prep veggies and meat. In oil, on med. heat, pan-fry beef until done and seared brown. (flipping once). Add broccoli and onion and stir once.
Mix cornstarch with 3 Tbl. cold water. Quickly stir into sauce and then quickly stir sauce into beef mix. Simmer/ boil 15-20 minutes or until thickened. Stir gently 2-3 times. Do not overcook veggies. Sauce will thicken upon standing.
Adding a thinly bias-sliced carrot with the broccoli and onion (as seen in picture) is optional.
Serve over white rice. Serve spring-rolls or egg-rolls on the side,
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