Broccoli And Beef Cantonese - cooking recipe

Ingredients

1 lb. boneless round or flank steak
1/3 c. water
1 1/2 Tbsp. cornstarch
4 Tbsp. soy sauce
1/2 c. dry sherry
1 1/2 tsp. ground ginger
1 tsp. garlic powder
2 Tbsp. salad oil
1/4 lb. mushrooms, sliced
2 (10 oz.) pkg. frozen broccoli
1 c. water chestnuts
2 c. bean sprouts or 1 (16 oz.) can, drained
1 c. green onions, sliced

Preparation

Trim all fat from the meat, then slightly freeze.
Slice across grain into strips, 1 to 2-inches long and 1/8-inch thick. Mix water and cornstarch until smooth.
Add soy sauce, sherry, ginger and garlic powder.
In heavy skillet, heat 1 tablespoon oil very hot and add half the beef, stirring constantly, until lightly brown.
Then brown the other half.
Remove from pan, add 1 tablespoon oil; add mushrooms and brown lightly.
Return meat to pan and add broccoli, chestnuts and cornstarch mixture.
Bring to boil while stirring until sauce is thickened and clear.
Stir in bean sprouts and onion.
Allow to heat and serve.
Makes 6 servings.
Contains about 266 calories per serving.