Oster CKSTSKRM20 Manual De Instrucciones página 16

S -F B
TIR RY EEF AND
1 3
⁄ to ⁄ -lb. top round or sirloin
2 4
1 clove garlic, minced
Dash ground ginger
2 tablespoons soy sauce, divided
2 tablespoons dry sherry, divided
1
⁄ cup beef broth
2
1
1 ⁄ teaspoons cornstarch
2
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for
30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon
soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room
temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes.
Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9
minutes or until beef is done. Remove meat and keep warm. Add vegetables.
Cover and cook 3 minutes or until vegetables are crisp tender. Stir mid-way
through cooking. Reduce temperature to 250° F. Blend meat into vegetables.
Stir broth mixture then pour over meat and vegetables. Heat, stirring, until
broth is hot and thickened. Serve over rice.
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R
ECIPES
B
ROCCOLI
English-16
1
⁄ teaspoon sugar
4
salt to taste
2 tablespoons sesame or peanut oil
3
⁄ cup broccoli flowerets
4
1 to 2 medium carrots, bias sliced
1
⁄ onion, sliced in thin wedges
2
Hot cooked rice