Another delicious recipe care of the good, old Milk Calendar of yesteryear. This one has a bit of prep work involved – but most of it can easily be done beforehand – and then the ingredients can be thrown together at dinner time. It’s well worth the effort – as my kids licked their plates clean. Enjoy!
Ingredients:
2 T. cornstarch, divided
1/4 c. soy sauce, divided
1 T. lemon juice
1 lb. stir fry beef strips (I typically double this amount and then also double the cornstarch, soy sauce and lemon juice)
1 c. milk
1/2 t. hot sauce (opt.)
2 T. vegetable oil
1 onion, sliced
4 – 6 cloves garlic, minced
2 – 4 T. ginger root, minced (about 2 t. ground)
6 c. broccoli pieces
cooked rice
In a bowl, stir together half the cornstarch, half the soy sauce and the entire amount of lemon juice. Then add the beef strips and stir to coat them.
In a separate bowl, stir together the milk, the remaining cornstarch, the remaining soy sauce and the hot pepper sauce if using. Set aside.
In a wok or nonstick pan, heat oil over high heat and stir fry the beef mixture and onion for a few minutes until the meat is browned. Add garlic, ginger and broccoli and continue to stir fry for a few minutes. Then stir in the milk mixture; continue to cook and stir for several minutes until the sauce has thickened and the broccoli is tender-crisp.
Serve over rice.