Stir-fried Beef and Broccoli

by Jo Robinson in Pasture Perfect 

1 ½ lb grass-fed London broil cut crosswise in thin slices (or other meat from the round, like our fajita strips)
½ to ¾ cups water, divided
½ cup soy sauce
2 tablespoons packed brown sugar
3 tablespoons cooking sherry, wine or wine vinegar
2 cloves garlic, crushed
1 teaspoon ginger
1 teaspoon cornstarch
1 bunch broccoli (about 4 cups)
1 large onion
3 tablespoons oil

Combine soy sauce, sugar, sherry, garlic, ginger, cornstarch and one-half of the water and pour over sliced meat. Let marinate for at least 10 minutes. Drain, reserving the marinade.

Brown the steak slices in a skillet. Remove the browned meat from the pan and set aside. Brown the broccoli and onion lightly. Add remaining water and steam until broccoli is crisp and tender. Return the meat to the skillet with remaining marinade and simmer. Serve over rice.

(The whole family really enjoyed this recipe the other night. Remember to just brown the steak before removing (not cook thoroughly), and to thoroughly simmer the reserved marinade. I substituted a broccoli, cauliflower and carrot mixture for the fresh broccoli. The meat will be easier to cut into thin strips if it is still partially frozen. It can finish defrosting while it marinates, up to 24 hrs. We hope you enjoy this as much as we did.)