Spicy Broccoli with Beef
2 tablespoons sherry
1 tablespoon reduced sodium soy sauce
2 teaspoons Argo® Cornstarch
1 teaspoon sugar
¾ lb. flank steak or scrap beef, frozen 15 min. halved lengthwise & thinly sliced across grain
1 tablespoon canola oil, divided
¼ cup green onions, thinly sliced
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon Tone’s® Crushed Red Pepper Flakes
6 cups broccoli florets
1 cup warmed beef broth
Tone’s® Garlic Roasted Sea Salt, to taste
Tone’s® Fresh Ground Black Pepper, to taste
Egg Noodles, cooked according to package directions
•Prepare marinade by combining sherry, soy sauce, Argo® Cornstarch and sugar in a medium bowl. Add sliced beef and gently toss to coat. Refrigerate 15-30 minutes.
•Heat a 12-inch skillet over medium high heat until very hot.
•Add 1 teaspoon of canola oil and swirl quickly to coat pan.
•Add half the beef from refrigerator and cook without stirring for 1 minute. Remove from the skillet (it will still be pink in places) and set aside. Repeat process with 1 teaspoon of oil and remaining beef. Set beef aside and cover loosely.
•Add remaining teaspoon of oil to skillet.
•Add green onions, garlic, ginger and Tone’s® Crushed Red Pepper Flakes and sauté until fragrant, about 45 seconds.
•Add broccoli and ¼ cup of broth. Cover and steam 5-6 minutes.
•Serve broccoli hot with beef over cooked egg noodles. Season with Tone’s® Roasted Garlic Sea Salt and Fresh Ground Black Pepper before serving.
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