Ingredients
3/4 pound beef top sirloin steak, cubed3 teaspoons canola oil, divided2 cups fresh broccoli florets2 cups fresh cauliflowerets2 cups julienned carrots6 garlic cloves, minced1 tablespoon cornstarch3/4 cup beef broth1/3 cup sherry or additional broth1 tablespoon water1-1/2 teaspoons soy sauce1/4 teaspoon ground ginger2 medium tomatoes, cut into wedgesHot cooked rice, optional
Preparation
In a large skillet or wok, stir-fry steak in 2 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, heat the remaining oil. Add the broccoli, cauliflower, carrots and garlic; stir-fry until vegetables are crisp-tender.
In a small bowl, combine the cornstarch, broth, sherry or additional broth, water, soy sauce and ginger until smooth. Return beef to the pan. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes; heat through. Serve with rice if desired.
