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Seasoned with Love
Hillsboro Extension Club
Stir-Fry Broccoli and Beef
Noriene Gottschalk
1 lb. boneless round steak
1/3 cup soy sauce
1/4 cup water
2 Tbsp. brown sugar
1 clove garlic, crushed
1 tsp. ground ginger
1 tsp. cornstarch
3 Tbsp. vegetable oil
4 cups fresh broccoli flowerets
1 large onion, cut in wedges
1/4 cup water
Hot cooked rice
Partially freeze steak; slice across grain into 3 x 4 inch strips; set aside.
Combine next 6 ingredients, mixing well.
Add steak.
Cover and refrigerate 1 hour.
Drain steak, reserving marinade. Pour oil in wok or frying pan coating sides.
Heat pan to 325º.
Add steak and stir fry 2 to 3 minutes or until just browned.
Remove steak and set aside.
Add broccoli, onion and 1/4 cup water to pan.
Cover and reduce heat to low.
Cook for 3 to 5 minutes or until broccoli is crisp-tender. Stir in steak and marinade.
Cook 1 minute, stirring constantly until thickened.
Serve over rice.
Yield: 4 to 6 servings.
Quick Rolls
Opal Moore
1/2 cup milk
1/2 cup warm water
3 cups flour
2 Tbsp. sugar
3 Tbsp shortening
1 1/2 tsp. salt
1 pkg. yeast
Scald milk, add sugar and salt, and let cool.
Dissolve yeast in warm water, and add to milk.
Add 1 1/2 cups flour and beat until smooth. Add shortening and the rest of the flour.
Knead well.
Shape into rolls.
Place in greased pan and let rise.
Bake at 400º for 15 minutes or until golden brown.