¾ lb. beef round steak, boneless (12 oz.)
½ cup carrots, sliced
1 Tbsp. soy sauce
dash pepper
1 Tbsp. cornstarch
1 tsp. oil
½ cup onion, sliced
1/8 tsp. garlic powder
2 cups broccoli florets
1¼ cups water
Directions:
1. Trim all fat from steak. Slice steak across the grain into thin strips about 1/8" wide and 3" long. (Partially frozen meat is easier to slice).
2. Heat oil in wok. Add beef strips and stir fry over high heat, turning pieces constantly, until beef is no longer red (about 3-4 minutes). Reduce heat.
3. Add carrots, onion, and seasonings. Cover and cook until carrots are slightly tender (3-5 minutes).
4. Add broccoli; cook until vegetables are tender-crisp (3 to 4 minutes).
5. Mix cornstarch and water until smooth; add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze.
Yield: 4 Servings
