Ingredients
12 oz beef top round steak, trimmed of fat
3 T vinegar
2 T- RS soy sauce
2 T molasses
1 clove garlic, minced
1/4 tsp. crushed red pepper
Nonstick spray coating
2 tsp. cooking oil
1 C thinly bias-sliced carrot
6 C fresh broccoli flowerets
1/4 C cold water
1 T cornstarch
2 C hot cooked rice
Partially freeze meat ~ 30 min. Thinly slice across grain into bite size pieces. Set aside.
In medium bowl, stir vinegar, soy sauce, molasses, garlic, and crushed red pepper. Stir in meat. Cover and marinate at room temperature for 10 min.
Drain meat, reserving marinade. Spray large skillet or wok with non-stick coating. Preheat over medium-high heat. Add meat, cook and stir for 2-3 minutes or to desired doneness. Remove meat from skillet or wok. Add oil to skillet or wok.
Add carrot to skillet or wok. Cook and stir for 2 min. Add broccoli; cook and stir for 3-4 min. or until crisp-tender. Push vegetables from center of skillet or wok.
stir together cold water, cornstarch and reserved marinade. Add to center of skillet or wok. Cook and stir until thickened and bubbly. Add meat. Cook and stir 2 minutes more or until heated through. Serve with hot rice.
