Title: Quick Beef with Broccoli
Categories: Meats
Yield: 2 Servings

1/2 lb Lean boneless top round
-steak
3/4 oz Sun-dried tomatoes, (10)
-packed without oil
1/2 c Boiling water
Vegetable cooking spray
1/2 ts Vegetable oil
2 c Fresh broccoli flowerets
1/4 c Sliced green onions
1 Clove garlic, minced
2 ts Cornstarch
6 tb Chablis or other dry white
-wine
1/4 c Low-sodium soy sauce
2 c Hot cooked rice, cooked
-without salt or fat

Trim fat from steak. Slice steak diagonally across grain into thin strips.

Combine tomatoes and water; let stand 5 minutes. Drain; thinly slice, and
set aside.

Coat a wok or large non stick skillet with cooking spray; place over
medium-high heat until hot. Add steak; stir-fry 2 minutes. Remove steak
from wok; set aside, and keep warm. Add oil to wok; place over medium high
heat until hot. Add broccoli; stir-fry 3 minutes. Add tomato, green onions,
and garlic; stir-fry 1 minute.

Combine cornstarch, wine, and soy sauce; stir well. Add cornstarch mixture
and beef to wok; stir-fry 1 minute or until sauce is thickened and bubbly.
Yield: 2 servings (serving size: 1 cup steak mixture and 1 cup rice).

Per serving: 625 Calories; 16g Fat (24% calories from fat); 35g Protein;
78g Carbohydrate; 67mg Cholesterol; 1283mg Sodium

Serving Ideas : Serve over rice.

Recipe by: Cooking Light, May 1994, page 126

Posted to MC-Recipe Digest V1 #429 by igor@digex.net on Jan 28, 1997.