Yield: 2 servings
|½ pounds||Tender boneless beef, such as sirloin, cut crosswise into scant 1/4 inch slices|
|1½ tablespoon||Sesame seeds|
|1 large||Broccoli stalk|
|½||Yellow bellpepper, thinly sl|
|½ cup||Canned beef broth|
|2 tablespoons||Soy sauce|
|1 tablespoon||Ginger, peeled, minced|
|1 large||Garlic clove|
|¼ teaspoon||Dried crushed red pepper|
|3 tablespoons||Vegetable oil|
Combine beef strips with 1-½ tablespoons sesame seeds in small bowl. Toss to coat well. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves.
Heat 1-½ tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1-½ tablespoons oil in wok. Add broccoli and peppers and cover wok. Add beef and accumulated juices from plate. Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seeds if desired and serve.
SOURCE: January 1992, Bon Appetit.
Shared by Cate Vanicek