2 pounds broccoli
2 pounds beef round or chuck, boneless
¼ cup olive oil
2 cloves garlic, minced
3 cups hot chicken broth
4 teaspoons cornstarch
¼ cup cold water
3 tablespoons soy sauce
1 teaspoon salt
2 cans (16 ounces each) bean sprouts, drained and rinsed
1. Cut broccoli into pieces about 2½ inches long and ¼ inch thick; set aside. Slice beef very thin and cut diagonally into 4x½-inch strips; set aside.
2. Heat 1 tablespoon olive oil with garlic in a large wok. Add half the beef and stir-fry until evenly browned. Remove cooked meat from the wok and stir-fry remaining beef, adding more olive oil, if necessary.
3. Pour 1 tablespoon olive oil in the wok. Add half the broccoli and stir-fry over high heat ½ minute. Remove cooked broccoli from the wok and stir-fry remaining broccoli ½ minute, adding more oil, if necessary.
4. Place all the broccoli in wok; cover and cook 3 minutes. Remove broccoli and keep warm.
5. Blend into broth a mixture of cornstarch , cold water, soy sauce, and salt. Bring to boiling, stirring constantly, and cook until mixture thickens.
6. Add bean sprouts, broccoli, and beef; toss to mix. Heat thoroughly and serve over hot fluffy rice.
8 SERVINGS