Rival S16SG-CN - Manuel (Page 14)

-E14-
STIR-FRY BEEF AND BROCCOLI
1 ⁄
2
to 3 ⁄
4
-lb. top round or sirloin 1 ⁄
4
teaspoon sugar
1 clove garlic, minced salt to taste
Dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided 3 ⁄
4
cup broccoli flowerettes
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced
1 ⁄
2
cup beef broth 1 ⁄
2
onion, sliced in thin wedges
1 1 ⁄
2
teaspoons cornstarch Hot cooked rice
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for 30
to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon soy
sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room temper-
ature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt; set
aside. Set skillet temperature to 350°F/180°F. Add oil and heat 1 minutes. Drain
meat, discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until
beef is done. Remove meat and keep warm. Add vegetables. Cover and cook 3
minutes or until vegetables are crisp tender. Stir mid-way through cooking. Reduce
temperature to 250°F/120°F. Blend meat into vegetables. Stir broth mixture then
pour over meat and vegetables. Heat, stirring, until broth is hot and thickened.
Serve over rice.
STEAK AU POIVRE
2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine
of black, green and pink peppercorns 1 green onion, sliced
1 ⁄
2
to 3 ⁄
4
-lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth
3 tablespoons water
Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet. Press
cracked peppercorns evenly over both sides of steak. Set aside. Set skillet tempera-
ture to 300°F/150°F. Add steak and cook, 7 minutes per side for medium-rare, or
until desired doneness. Remove steak from skillet and keep warm.
Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/beef
broth and water; pour over green onions. Allow to cook, stirring constantly, about
2 minutes or until sauce has thickened slightly. Cut steak into serving portions.
Return steak to skillet and spoon sauce over meat. Heat 1 minute. Serve steaks with
sauce spooned over meat.
RECIPES