Anise beef and rice

Yield: 5 servings

Measure Ingredient
2 tablespoons Vegetable oil
1 pounds Boneless top round beef steak, thinly sliced
3 cups Coarsely chopped bok choy
½ cup Yellow squash cut in 2 inch strips
1 each 10oz can beef broth
¼ cup Dry sherry
2 tablespoons Soy sauce
¼ teaspoon Anise seed
2 tablespoons Cornstarch
½ cup Water
1 cup Cherry tomatoes each cut in half
Hot cooked rice

In skillet, saute the beef. Transfer to bowl. Using same skillet, saute squash and bok choy. Stir in broth, sherry, soy sauce and anise. Heat to boiling. Meanwhile, in cup, stir the cornstarch and water until blended and gradually stir into boiling broth mixture.

Cook until mixture boils and thickens and turns a shiny translucent color. Add the cooked beef and the cherry tomatoes and cook for another 2 minutes or so, stirring often. Serve over hot cooked rice.

Makes 5 cups or 4 servings. Origin: Campbell's 75th Anniversary Cookbook. Shared by: Sharon Stevens, July/95.

Submitted By SHARON STEVENS On 07-30-95

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