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Broccoli Beef Stir-Fry

Yield 4 servings


  • 1/2 cup beef broth
  • 2 tablespoons HOLLAND HOUSE Sherry Cooking Wine
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons oil
  • 2 cups fresh broccoli florets
  • 1 cup fresh pea pods
  • 1 red bell pepper, cut into strips
  • 2 tablespoons HOLLAND HOUSE Sherry Cooking Wine
  • 1 pound boneless top round or sirloin steak, slightly frozen, cut into thin strips
  • 1 garlic clove, minced
  • Hot cooked rice

How to Make It

  1. To prepare the sauce, combine in a small bowl the beef broth, 2 tablespoons HOLLAND HOUSE Sherry Cooking Wine, cornstarch, soy sauce, and sugar; mix well. Set aside. In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute. Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. Heat remaining 1 tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently. Add vegetables; cook until thoroughly heated. Serve over cooked rice.