Ingredients Jump to Instructions ↓

  1. 1/2 cup thinly sliced onion

  2. 2 tablespoons chopped green onion

  3. 2 garlic cloves, minced

  4. 2 teaspoons olive oil

  5. 1 pound beef top sirloin steak, cut into thin strips

  6. 1/3 cup white wine or beef broth

  7. 3 cups broccoli florets

  8. 2 cups sliced fresh mushrooms

  9. 1 tablespoon cornstarch

  10. 1/8 teaspoon pepper

  11. 1 cup beef broth

  12. 2 tablespoons balsamic vinegar Hot cooked rice, optional

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet or wok, stir-fry the onion, green onion and garlic in oil over low heat until tender. Add beef; stir-fry over medium heat for 5-7 minutes or until meat is no longer pink and onions are golden. Using a slotted spoon, remove meat and onions; set aside. Add wine or broth to the pan; stir to loosen browned bits. Add broccoli and mushrooms; stir-fry over high heat until broccoli is tender. In a bowl, combine cornstarch and pepper; stir in broth and vinegar until smooth. Add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and onions; heat through. Serve over rice if desired. Yield: 4 servings.


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