Ingredients:
1/4 cup soy sauce
2 tablespoons sherry wine
2 cloves garlic, minced
1 lb lean round steak, sliced into 3 x 1/4 inch strips
1/4 cup vegetable oil
4 cups broccoli florets
3 1/2 cups sliced mushrooms
1 cup sliced carrots
5 green onions, cut into 1 inch pieces
1/4 cup slivered almonds, toasted
2 tablespoons chopped ginger
3/4 teaspoon red pepper flakes
2 tablespoons cornstarch
1 tablespoon water
Directions:
Combine first 3 ingredients (soy sauce- garlic) in a large bowl. Add beef strips. Cover and marinate at least one hour at room temp or overnight in the refrigerator.
Drain beef, reserving marinade.
Heat oil in large skillet or wok over high heat. Add beef and stir fry 2 minutes. Remove and set aside.
Add vegetables and remaining ingredients to red pepper flakes (brocolli-red pepper flakes) to skillet and cook 2 minutes.
Dissolve cornstarch in water.
Stir marinade and cornstarch mixture into skillet. Cook for 4-6 more minutes or until vegetables are crisp-tender and sauce thickens.
Return beef to skillet and cook an additional 1-2 minutes.
Serve over rice or noodles.
Servings: 4-6
Time preparation: 60 min.
Time total: 80 min.