PREPARATION: 1 hour 15 minutes - Makes 6 servings.
EQUIPMENT: 13-inch Gourmet Skillet, 3-quart Saucepan, French chef knife, Cutting Board, Kitchen Machine food cutter, large Mixing Bowl, Paring knife, small Mixing Bowl
- 1-pound lean round steak
- 2 tablespoons dry sherry, divided.
- 2 teaspoons cornstarch (or homemade roux)
- 1 tablespoon cornstarch
- 2 teaspoons sugar, divided.
- 2 teaspoons sesame oil
- 2 teaspoons reduce-sodium soy sauce, divided.
- 1-pound fresh broccoli
- ½ cup chicken broth (or homemade chicken stock)
- 1 tablespoon hoisin sauce
- ½ teaspoon ground white pepper
- 1 tablespoon olive oil
- 1 tablespoon ginger freshly grated #1 blade.
- 2 teaspoons fresh garlic, minced.
- 1 medium sweet red pepper cut it julienne strips.
- 1 tablespoon sesame seeds, toasted.
Partially freeze steak; slice diagonally across grain into ¼-inch strips.
In a large mixing bowl, combine 1 tablespoon dry sherry, 2 teaspoons cornstarch, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1 teaspoon soy sauce, and stir well. Add steak, toss gently; cover and marinate in the Ultra-Vac in the refrigerator for 1 hour.
With a paring knife, trim the broccoli and remove the tough ends of the lower stalks. Cut off florets and set them aside. Slice stalks into ¼-inch strips and set aside.
In a small mixing bowl, combine 1 tablespoon cornstarch and 1 tablespoon dry sherry, and stir well. Add chicken stock, hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and white pepper; stir well and set aside.
Preheat a 13-inch gourmet skillet over medium-high heat, add oil; allow to heat for 1 minute. Add ginger and garlic and stir fry for about 20-30 seconds. Add beef and marinade and stir fry for 1 minute. Add broccoli and red peppers and stir fry for 2-3 minutes to desired doneness. Add cornstarch mixture and continue to stir. Reduce heat to low, cover with vent closed, and cook 2 minutes or until mixture slightly thickens.
To Serve: Spoon beef with broccoli over rice.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 343; Fat Grams 9; Carbohydrate Grams 36; Protein Grams 31; Cholesterol mg 64; Sodium mg 348 (209 with homemade Chicken Stock).
THE POINT SYSTEM: Calorie Points 4 ½; Protein Points 4; Fat Grams 9; Sodium Points 15; Fiber Points 2 ½; Carbohydrate Points 2 ½; Cholesterol Points 6.