Broccoli Beef Stir-Fry


1/2 cup beef broth
2 Tbsp. HOLLAND HOUSE Sherry Cooking Wine 
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 tsp. sugar

2 Tbsp. oil
2 cups fresh broccoli florets
1 cup fresh pea pods
1 red bell pepper, cut into strips
2 Tbsp. HOLLAND HOUSE Sherry Cooking Wine
1 lb. boneless top round or sirloin steak, slightly frozen, cut into thin strips
1 garlic clove, minced
Hot cooked rice

NOTE: Freeze the meat just until firm for ease in cutting into thin, uniform slices.


In small bowl, combine all sauce ingredients; mix well. Set aside. 

In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute. Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. 

Heat remaining 1 tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently. Add vegetables; cook until thoroughly heated. 

Serve over cooked rice. 

Makes 4 servings.


Per serving: 240 calories, 23g protein, 11g carb, 12g fat (3g sat. fat), 60mg chol, 460mg sodium, 2g fiber

Broccoli Beef Stir-Fry
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