Beef & Broccoli Stir-Fry




Serves 4 To 6

1 Tbsp Corn Starch
1/4 Tsp Crushed Dried Red Pepper
1/4 Cup Light Or Dark Corn Syrup
1/2 Cup Sliced Mushrooms
2 Tbsp Soy Sauce
1/2 Cup Thin Carrot Strips
2 Tbsp Dry Sherry
2 Cups Broccoli Flowerets (Sliced)
1 Lb Boneless Beef (Thin Strips
1 Clove Garlic, Minced
5 Tbsp Corn Oil
1 Can (8 Oz) Water Chestnuts, Sliced
1/4 Cup Sliced Onion
1/2 Cup Beef Broth

In bowl stir together first 4 ingredients until smooth. Add beef; toss to coat. Cover; refrigerate 4 hours or overnight. Drain; reserve marinade. In large skillet or wok heat two (2) tbsp of the corn oil over medium high heat. Add onion, garlic and red pepper. Stir fry two (2) minutes. Remove with slotted spoon to large bowl. Add mushrooms to skillet. Stir fry one (1) minute. Remove. Add two (2) tbsp corn oil. Add carrots, broccoli and water chestnuts. Stir fry two (2) minutes or until tender crisp. Remove. Add one (1) tbsp corn oil. Add beef. Stir fry three (3) minutes or until lightly browned. Add broth and reserved marinade. Stirring constantly, bring to a boil over medium heat and boil one (1) minute. Add vegetables; cook 2 to 3 minutes or until heated through. If desired, serve over rice.