Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Boneless tender beef |
| 2 tablespoons | Cornstarch, divided |
| 2 teaspoons | Soy sauce plus |
| 3 tablespoons | Soy sauce |
| 2 teaspoons | Dry sherry plus |
| 1 tablespoon | Dry sherry |
| ½ teaspoon | Minced fresh ginger root |
| 1 each | Clove garlic, minced |
| 1 pounds | Fresh broccoli |
| 3 tablespoons | Vegetable oil, divided |
| ½ pounds | Shrimp, peeled and deveined |
| 2 eaches | Carrots, cut diagonally into thin slices |
| 1 each | Onion, chunked |
Cut beef across grain into thin slices; coat with mixture of 1 tablespoon cornstarch, 2 teaspoon soy sauce, 2 teaspoons sherry, ginger and garlic. Let stand 15 minutes. Meanwhile, blend cornstarch, soy sauce, sherry and ½ cup water; set aside. Cut broccoli flowerets into bite-size pieces and peeled stems into thin slices. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add shrimp; stir fry 30 seconds. Add beef and stir-fry 1 minute longer; remove. Heat remaining oil in same pan. Add broccoli, carrots and onion; stir fry 2 minutes. Sprinkle 2 tablespoon over vegetables; cover and steam 3 minutes over medium heat, stirring frequently. Add beef and soy sauce mixture; cook, stirring, until sauce boils and thickens, about 1 minute.
Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 01-25-95