Stir-Fry Beef and Broccoli

 

1 1/4

lb beef flank steak, cut into thin slices

2

tablespoons soy sauce

3

cloves garlic, finely chopped

1

tablespoon grated gingerroot, if desired

1/3

cup hoisin sauce

1/3

cup water

1

tablespoon cornstarch

1/2

teaspoon crushed red pepper flakes

2

tablespoons peanut or vegetable oil

2

cups fresh small broccoli florets

1 1/2

cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips

2

tablespoons water

1/2

cup cashew halves, if desired

• 1 In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside.
• 2 In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl.
• 3 To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender.
• 4 Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.