Hunan Beef
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Hunan Beef
2 Tbsp Dry Sherry
1/4 Cup Soy Sauce
3 Cloves Garlic, minced
1 pound Lean Sirloin Steak, sliced in thin strips
4 Cups Broccoli Florets
1/4 Cup Peanut Oil
3-1/2 Cups Sliced Fresh Mushrooms
6 Green Onions, sliced on the diagonal
2 Tbsp Minced Fresh Ginger Root
1 tsp Dried Red Pepper Flakes
2 Tbsp Cornstarch dissolved in 1 Tbsp cold water
Combine sherry, soy sauce, and garlic in a large bowl. Add beef; cover and marinate at room temperature for 30-60 minutes. Blanch broccoli florets for 1 minute in boiling water, quickly drain and refresh under cold water. Drain beef and reserve the marinade.
Heat a skillet or wok over high heat. Add oil and beef; stir-fry for 2 minutes. Remove beef and keep warm. Add broccoli, mushrooms, green onions, ginger, and red pepper flakes; stir-fry for 2 minutes. Add reserved marinade and cornstarch mixture; stir. Cook, stirring constantly, until vegetables are tender and the sauce has thickened, about 3-4 minutes. Return beef to the pan and heat through, about 2 minutes.
Serve over rice.
