KitchenAid KFP750OB Instructions and Recipes - Page 40

Beef and Broccoli Stir-Fry 2 cloves garlic 1 egg white 1 tablespoon cornstarch, divided 2 tablespoons soy sauce, divided 1 teaspoon dark sesame oil 1⁄4 teaspoon crushed red pepper flakes 1⁄8 teaspoon ginger 1 pound beef flank steak, cut into 21⁄2-inch wide pieces and frozen for 40-55 minutes 3⁄4 cup beef broth 11⁄2 tablespoons oyster sauce, if desired 1 cup fresh mushrooms 1 medium onion, cut into halves lengthwise 1⁄2 medium head (about 8 oz.) broccoli 1 medium carrot 2 tablespoons vegetable oil, divided Hot cooked rice, if desired Position multipurpose blade in work bowl. With processor running, add garlic through the feed tube. Process until chopped, 5 to 10 seconds. Add egg white, 1 teaspoon cornstarch, 1 tablespoon soy sauce, sesame oil, red pepper, and ginger. Process until mixed, 5 to 10 seconds. Scrape sides of bowl. Exchange multipurpose blade for 2 mm slicing disc in work bowl. Add beef. Process to slice. Remove to shallow pan or large resealable food storage plastic bag; coat beef with marinade. Refrigerate for 1 to 2 hours. Wash processor. Meanwhile, in small bowl combine broth, oyster sauce (if desired), remaining 2 teaspoons cornstarch, and remaining 1 tablespoon soy sauce. Set aside. Position 2 mm slicing disc in work bowl. Add mushrooms and onion in batches. Process to slice. Cut broccoli florets from stalk; cut florets into small pieces. Set aside. Add stalk and carrot to feed tube. Process to slice. Set aside. In large skillet or wok over medium-high heat, heat 1 tablespoon vegetable oil. Add beef mixture. Cook and stir for 5 to 8 minutes, or until no longer pink, stirring occasionally. Remove and set aside. Heat remaining 1 tablespoon oil in skillet or wok over medium-high heat. Add sliced vegetables and broccoli florets; toss to coat. Cover and cook 4 minutes, stirring once. Remove lid; cook and stir about 3 minutes longer, or until crisp-tender. Add broth mixture; bring to a boil. Add beef mixture. Cook and stir until thickened. Serve over hot cooked rice, if desired. Yield: 5 servings. Per Serving: About 230 cal, 22 g pro, 9 g carb, 12 g total fat, 3.5 g sat fat, 35 mg chol, 560 mg sod. 38