MomsMenu.com Recipe Finder Spicy Hunan Beef

1/4 Cup Soy Sauce
2 Tblsp. Dry Sherry
3 Cloves Garlic, minced
1 Lb. Lean Sirloin Steak, sliced in 3 X 1/4-inch strips
4 Cups Broccoli Florets
1 Cup Thinly Sliced Carrot
1/4 Cup Peanut Oil
3 1/2 Cups Sliced Fresh Mushrooms
6 Green Onions, sliced diagonally into 1" pieces
1/4 Cup Almond Slivers, toasted
2 Tblsp. Minced Fresh Ginger Root
1 tsp. Dried Red Pepper Flakes
2 Tblsp. Cornstarch dissolved in 1 Tblsp. water
5 Cups Freshly Cooked White Rice

Combine soy sauce, sherry, and garlic in a large bowl. Add beef; cover and marinate at room temperature for at least 15 minutes and up to 1 hour. Meanwhile, blanch broccoli florets for 1 minute in boiling water; drain and refresh under cold water. Repeat process with carrot slices. Drain beef and reserve the marinade. Heat a wok over high heat. Add oil and beef; stir-fry for 2 minutes (in batches, if necessary). Remove beef and set aside. Add broccoli, carrots, mushrooms, green onions, almonds, ginger, and pepper flakes; stir-fry for 2 minutes. Add reserved marinade and cornstarch mixture; stir. Cook, stirring constantly, until vegetables are tender and sauce thickens, about 3-4 minutes. Return beef to the wok and heat through, about 2 minutes. Serve over hot rice.

Serves 4 to 6