Sesame Beef and Broccoli Stir Fry

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Sesame Beef and Broccoli Stir Fry

Post  justmecookin on Fri May 20, 2011 2:08 pm

Sesame Beef and Broccoli Stir Fry

3 tablespoons Corn Oil, divided
3 cups broccoli florets
1 medium red pepper, cut into 1/2-inch strips
1 small onion, thinly sliced
1 clove garlic, minced
1/4 teaspoon crushed red pepper, optional
3/4 pound flank steak, sliced across the grain into 2 x 1/2 x 1/4-inch strips
1-1/2 cups Orient Express Stir-Fry Sauce
2 tablespoons Dark Corn Syrup
1 teaspoon dark sesame or chili oil, optional
Sesame seeds, toasted (optional)
Hot cooked rice or pasta

Heat 2 tablespoons corn oil in large skillet or wok over medium-high heat. Add broccoli, red pepper, onion, garlic and crushed red pepper. Cook, stirring rapidly (stir fry), 2 to 3 minutes or until vegetables are tender-crisp. Remove from skillet.

Heat remaining 1 tablespoon corn oil; add beef, half at a time and stir fry until browned; remove. Add Stir-Fry Sauce, corn syrup and sesame oil to skillet; bring to boil and boil 1 minute. Stir in sesame seeds, if desired. Return meat and vegetables to skillet; cook, stirring 1 to 2 minutes until heated through. Serve with cooked rice or pasta. Makes 4 servings

Orient Express Stir-Fry Sauce
1/2 cup corn starch
1/2 cup Karo Light Corn Syrup
2-1/2 cups chicken broth
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup cider vinegar
1 tablespoon garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground red pepper

Combine all ingredients in 1-1/2-quart jar with tight-fitting lid. Shake well. May be refrigerated 3 weeks. To use in your favorite stir-fry, shake well and measure out 1 cup of sauce into heated wok or pan. Stir and cook until sauce boils; boil and stir 1 minute.

Add 1/4 pound cooked meat (chicken, shrimp or beef) and 1 to 2 cups of tender-crisp vegetables, stirring until heated through. Serve with rice or nooddles. Makes 4 cups

Note: If sweeter sauce is desired, stir 2 additional tablespoons KaroŽ Corn Syrup into 1 cup Orient Express Stir-Fry Sauce before boiling.

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