Beef and Broccoli Stir-Fry
- ½ cup soy sauce
- 2 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon firmly packed dark brown sugar
- 1 clove garlic, crushed
- 1 teaspoon black pepper
- 2 tablespoon vegetable oil, divided
- 2 pounds top sirloin, sliced ¼-inch thick
- 1 medium onion, thinly sliced
- 2 medium heads broccoli
- 2 teaspoon grated fresh gingerroot (optional)
In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through (about 2 minutes). Transfer beef to a plate and cover to keep warm.
Heat remaining oil in skillet. Add onion and stir-fry for 5 minutes. Cut broccoli into florets (enough for 4 cups) and add to skillet with ½ cup water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
Return beef to skillet with soy sauce mixture; add ginger (optional). Bring to a boil and cook, stirring constantly, until sauce thickens (about 2 minutes). Serve hot with rice or egg noodles.
For a different taste… use ½ cup black bean sauce instead of the soy sauce. Top with toasted sesame seeds.