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2 fresh garlic cloves
1 Tbsp. soy sauce
2 Tbsp. peanut oil
1/2 C. chicken broth
1/4 C. oyster sauce
1 lb. beef sirloin cut into 1-inch pieces
1 Tbsp. Rumford Corn Starch
1 C. sliced onion
3 C. broccoli florets
1 Tbsp. fresh ginger
Hot cooked rice (optional)
Combine beef, onions, ginger, garlic and soy sauce in a medium glass bowl.
Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Combine chicken broth, oyster sauce and corn starch; mixing until smooth; set aside.
Add beef mixture to heated wok; stir-fry 2 to 3 minutes or until beef is medium rare in center. Remove and reserve.
Add broccoli and water to wok, cover and steam 3 to 4 minutes or until crisp-tender. Remove and reserve. Cook reserved broth mixture about 1 minute or until sauce boils and starts to thicken. Return beef mixture and broccoli along with any juices to wok, heat thoroughly. Serve over hot cooked rice, if desired.
2 fresh garlic cloves
1 Tbsp. soy sauce
2 Tbsp. peanut oil
1/2 C. chicken broth
1/4 C. oyster sauce
1 lb. beef sirloin cut into 1-inch pieces
1 Tbsp. Rumford Corn Starch
1 C. sliced onion
3 C. broccoli florets
1 Tbsp. fresh ginger
Hot cooked rice (optional)
Combine beef, onions, ginger, garlic and soy sauce in a medium glass bowl.
Heat wok or large skillet over medium-high heat. Add oil; heat until hot. Combine chicken broth, oyster sauce and corn starch; mixing until smooth; set aside.
Add beef mixture to heated wok; stir-fry 2 to 3 minutes or until beef is medium rare in center. Remove and reserve.
Add broccoli and water to wok, cover and steam 3 to 4 minutes or until crisp-tender. Remove and reserve. Cook reserved broth mixture about 1 minute or until sauce boils and starts to thicken. Return beef mixture and broccoli along with any juices to wok, heat thoroughly. Serve over hot cooked rice, if desired.