Yield: 4 Servings
|1 pounds||Beef tenderloin; cut in 1/2\" cubes|
|2 tablespoons||Vegetable oil; more if necessary|
|½ cup||Onion; diced|
|1 pounds||Fresh broccoli; cut in flowerets|
|½ cup||Chicken broth|
|2 tablespoons||Soy sauce|
|4 mediums||Fresh tomatoes; cut in wedges|
Brown tenderloin cubes in hot oil in wok or skillet on all sides; remove.
Drain on paper towel. Cook onion in oil until tender; remove. Add to beef.
Set aside. Add broccoli (along with more oil if needed). Stir-fry until broccoli is partially tender. Combine broth, soy sauce and cornstarch in small bowl. Add reserved beef and onions to broccoli; pour broth mixture over all. Stir to mix. Lower heat to simmer; simmer 5 minutes, covered. Add tomato wedges; gently mix with other ingredients. Cook until tomatoes are just heated through. Serve on a bed of rice. Yield 4 servings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #994 by L979<L979@...> on Jan 8, 1998