This recipe is taken from the 2002 Milk Calendar. A stir-fry is a guaranteed way to please everyone in your family; a satisfying and tasty mixture of beef, vegetables, herbs and spices. Serve over rice or Chinese noodles.
- Prep: 10 min
- Cooking: 10 min - 15 min
- 2 tbsp (30 mL) cornstarch
- 1/4 cup (60 mL) soy sauce
- 1 tbsp (15 mL) lemon juice or dry sherry
- 1 lb (450 g) stir-fry beef strips
- 1 cup (250 mL) Milk
- 1/2 tsp (2 mL) hot pepper sauce or chili paste
- 2 tbsp (30 mL) vegetable oil
- 1 sliced onion
- 4 garlic cloves minced
- 2 tbsp (30 mL) minced fresh ginger root
- 6 cups (1.5 L) broccoli pieces (1 1/2 lb/675 g)
In bowl, stir together half each of the cornstarch and soy sauce with the lemon juice; add beef and stir to coat. In separate bowl, stir together milk, remaining cornstarch and soy sauce and hot pepper sauce; set aside.
In wok or nonstick skillet, heat oil over high heat; stir-fry beef mixture and onion for 2 min or until browned. Add garlic, ginger and broccoli; stir-fry for 2 min.
Stir in milk mixture; cook, stirring often, for 4 min or until sauce is thickened and broccoli is tender-crisp.
For the Adventurous: Transform this dish into an exotic taste experience by using sherry in place of the lemon juice, adding 1/4 cup (60 mL) oyster sauce or Hoisin sauce along with milk and 2 cups (500 mL) of chopped bok choy along with broccoli.
Healthy Eating Tip: Veggie vitality- The broccoli in this recipe provides an excellent source of vitamin C. Vitamin C promotes healthy gums and teeth and helps in healing wounds.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||15 % / 161 mg|
|Vitamin B12:||138 %|
|Vitamin C:||190 %|