Ingredients:
3/4 lb boneless beef sirloin, cubed
3 teaspoons vegetable oil, divided
2 cups broccoli florets
2 cups cauliflower florets
2 cups julienned carrots
6 cloves garlic, minced
1 tablespoon cornstarch
3/4 cup beef broth
1/3 cup sherry wine
1 tablespoon water
1 tablespoon soy sauce
1/2-1 teaspoon fresh grated ginger
2 medium tomatoes, cut into wedges
hot cooked rice
Directions:
In a big skillet or wok, heat 2 teaspoons of oil until hot.
Stir-fry steak until no longer pink; remove steak but keep warm.
In the same pan, heat the rest of the oil; add the next 4 ingredients and stir-fry until veggies are crisp-tender; remove from heat.
In a mixing bowl, add cornstarch, broth, sherry, water, soy sauce and ginger; stir until smooth.
Return beef to the pan with the veggies; stir in cornstarch mixture.
Bring mixture to a boil; cook and stir for 2 minutes or until thickened.
Add tomatoes and cook until heated through.
Serve over rice.
Servings: 4
Time preparation: 35 min.
Time total: 50 min.