Beef And Vegetable Stir-Fry - cooking recipe

Ingredients

1 1/2 Tbsp. Argo cornstarch
1 Tbsp. brown sugar
1/2 tsp. minced ginger
1 clove minced garlic
pinch of red pepper
2 Tbsp. soy sauce
1 Tbsp. white vinegar
3/4 c. beef broth
2 Tbsp. dry sherry (optional)
1/4 c. corn oil
2 c. broccoli flowerets
1 c. sliced mushrooms
1 lb. lean beef, thinly sliced
16 cherry tomato halves

Preparation

Combine the first 7 ingredients in a 1-pint jar.
Cover and shake until well mixed.
Add beef broth and sherry.
Heat oil in wok over medium heat.
Add broccoli and mushrooms; stir-fry for 1 minute.
Remove with slotted spoon.
Add beef; stir-fry for 1 to 2 minutes.
Add vegetables and broth mixture.
Cook for 1 minute, stirring constantly.
Add cherry tomatoes.
Serve over rice.
May store cooking sauce in refrigerator for up to 2 weeks or freeze for longer periods.
Yields 4 servings.