Beef with Broccoli

1 & 1/2 Cups Broccoli, Cut into Florets

1/2 Lb Fresh Mushrooms, Sliced

1 Onion, Small, Cut into Slices

1/2 Lb Beef, Thinly Sliced

2 Tbsp Corn Starch

2 Tbsp Soy Sauce

3 Tbsp Peanut Oil

1/2 Tsp Salt (optional)

2 Tbsp White Wine

2 Tbsp Sherry Wine

1/3 Cup Beef Broth or Water

2 Tbsp Chili Oil

Hot Cooked Rice


Cut Broccoli, wash and drain

Thinly slice beef and marinate with soy sauce and chili oil, let stand in a closed container until ready to cook

Mix wine and corn starch together

Heat wok till hot and add peanut oil

Stir-fry beef for 2 min or until it loses it pinkness

Remove from wok leaving juices behind

Add broccoli, mushrooms and onions to wok and stir-fry 1 min.

Add beef broth and salt

Cover and steam 4 to 5 min., cook 2 more min. uncovered

Return beef to wok and heat through

Add wine mixture and cook until thickened


Serve over hot rice

Bouillon can be substituted for broth but leave out salt